Student cookbook: Prawn and avocado sarnie

Scandinavian open-top sarnies, or smørrebrød as the Danes call them, are a great way to impress friends – and healthier than normal sandwiches. Serves: 2 Cooking time: 8-10 mins 1 avocado 2-3 tbsp lime or lemon juice, preferably freshly squeezed 2 tbsp olive oil 1 tbsp finely chopped onion or a spring onion, finely sliced 1 heaped tbsp chopped parsley or coriander 175g fresh or thawed frozen small prawns, drained 1 tsp fresh grated ginger or ginger paste (optional but good) 1 heaped tbsp mayonnaise Salt and pepper or a few drops of chilli sauce 2 large or 4 small slices of rye bread, toast or crispbread Slice around the avocado lengthwise and twist the halves in opposite directions to remove the stone. Scoop out the flesh with a spoon and either mash or chop it into small pieces depending how ripe the avocado is. Tip it into a bowl, add half the lime or lemon juice, the oil, onion and herbs and mix well. Tip the prawns into another bowl, add the remaining lime or lemon juice, the ginger if using, the mayo, a little salt and pepper or a few drops of chilli sauce and mix well. Spread the avocado mix over the slices of bread, toast or crispbread and top with the prawns. Sprinkle some extra herbs on top if you feel arty. Tip: Other good open sandwich toppings to try include thinly sliced ham with Dutch or Scandinavian-style cheese and sliced sweet and sour cucumber, sliced hard boiled egg with tomatoes and mayo, or chicken mayo.