Prawn cocktail with a twist

Mix the prawns in a bowl with the chilli, lemon zest and juice and garlic, then season with salt and freshly ground black pepper. Leave to marinate in the fridge for at least 30 minutes.

Arrange the spinach leaves and avocado on six small plates. Meanwhile, heat the oil in a large frying pan, drain the prawns, reserving the marinade, and add them to the pan.

Cook the prawns over a high heat for 3 to 4 minutes, stirring, until they are cooked through. Divide between the plates.

Pour the marinade into the pan and bubble for a few minutes. Drizzle over the prawns, break the pancetta into shards and scatter over the prawns. Serve immediately.