Spiced Prawns with Mexican Bean Stew & Avocado Salsa

Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100ml (½ cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.

Add the prawns and cook for 1–2 minutes until they are pink all over.

Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the coriander.

Scatter the rest of the coriander over the bean and prawn stew and serve with the salsa.