2 avocado pears - diced
400 g paw paw - diced
12 large prawns - de-shelled and butterflied
2 tbsp olive oil
lemon juice
sea salt and black pepper
paprika

GOOSEBERRY REDUCTION
24 g fresh gooseberries
10 ml white wine vinegar
½ tsp gooseberry jam
½ tsp sugar
1 tsp water

SWEET PEPPER ESSENCE
1 red pepper
1 tsp red wine vinegar
1 tsp brown sugar
1 tsp water

To make the gooseberry and red pepper essence, place each recipes ingredients in a sauce pan, bring to the boil, simmer for 10 minutes before liquidising to a smooth puree

Place a frying pan on a medium heat and add the olive oil

Gently pan fry the prawns until firm to the touch

Season the avocado pear with sea salt, black pepper and lemon juice to taste

Season the paw paw with paprika

Place an approximately 6 cm round mould in the centre of your plate

Fill the mould half way with avocado and the other half with paw paw, gently pressing down