Fill a pan with water and put on to boil with a bayleaf, a generous pinch of salt and a little dash of olive oil. Wash the defrosted prawns (I didn't have time to slowly de-freeze, so I put the bag in a bowl of warm water for a few minutes to speed up the process), put them on a plate and squeeze the lime juice over them. Gently fry the chopped onion (and chilli flakes if you are using them) in a little olive oil and some salt. When the onion is soft, add the prawns. Stir well and when the prawns start going opaque

Add the avocado cut into little chunks. Stir and leave for 5 mins over a moderate heat.

Grate the cheese and start cooking the pasta.

Take the pan of the heat and stir in the cheese until it melts

Mix half the pot of creme fraiche with a whole small pot of natural yoghurt (or just use a small carton of cream.

Add to the pan and stir in over a moderate heat. Add some black pepper and leave bubbling gently for 5 minutes or so to allow the sauce to thicken

Drain the pasta and put it back in the pan. Stir in the sauce

Serve and enjoy!!!