Instructions: To make the choux paste, boil the water and butter together, add the spices, remove from the heat and stir in the flour until well mixed.

Slowly beat in the eggs until thick.

Chop the chillies with a pinch of salt, removing the seeds and pith.

Chop the avocado, prawns and marjoram and mix with some grated lime and the choux paste. Drop little spoonfuls of this mixture in to a deep fat fryer and cook until golden brown and crispy.

Meanwhile, in a blender, add the vinegar, sugar, mustards, tomato puree and tomatoes and blend well with a little seasoning. Slowly add the oil until emulsified then strain through a sieve.

Add half of this mixture to half of the fromage frais and mix well.

Thin down the remaining fromage frais with a squeeze of lime.

Make some fancy lemon and lime wedges and serve the fritters with these, the fresh herbs and a decoration of tomato vinaigrette and fromage frais dressings.

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