This looks really impressive and tastes just as good as it looks.

3 x sheets of gelatine

½ pt hot chicken stock

3 x tablespoon chopped spring onion

1 x chopped large chili (red or green)

2 x tomatoes, de-seeded and chopped

1 x teaspoon ground white pepper

pinch of salt

handful of fresh chopped coriander

juice of one lime

1 x tspn Tabasco sauce

small pot ricotta cheese

small pot mascarpone

150g cream cheese (phili or similar)

2 egg whites

Base

75g toasted breadcrumbs

75g melted butter

1 x tbspn chopped parsley

large pinch cayenne pepper

small bag spicy Doritos crushed

1. Peel and mash avocados.

2. Dissolve gelatine in stock

3. Mix together all the rest of the ingredients except the egg white and put to one side until it is cool and starting to go stiff

4. Whisk egg whites until stiff then fold into the mixture

5. Lightly oil ring mould and pour/spoon in the mixture, cover with clingfilm and chill thoroughly.

6. Once chilled, make the base by melting the butter and mixing together with the rest of the base ingredients then lightly press it onto the chilled filling in the mould. Return to the fridge for about another hour.

7. Melt a knob of butter in a glug of slutty olive oil (i.e. not virgin!) add a large crushed clove of garlic, the juice of half a lemon and a teaspoon of red chilies, add raw king prawns and cook until they are pink.

8. Un-mould the cheesecake onto a large flat plate then fill the centre with curly endive and stick the prawns on top of that, drizzle over some of the pan juices and voila!