Instructions: Mix the chilli sauce, lemon juice and sunflower oil with the potato until its all smoothly blended together. Mix the prawns with the onion and mayonnaise.

In a buttered dish, start with a layer of potato mix, then a layer of avocado, then potato again, then prawn, finishing with a smooth layer of potato.

Run a knife round the edge of the dish and place your serving plate on top. Turn the dish upside down, gently easing the sandwich cake on to the plate.

Top with a prawn or two and enjoy a creamy treat straight from the Andes!

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