The avocado mango salad is also delicious on its own or served with tortilla chips, crudités or in a wrap with smoked chicken. Pineapple can substitute the mango if unavailable.

Remove from the microwave, then cook the remaining two cakes in the same way. Leave to stand for 10 minutes, and serve warm. Recipe from ‘Indian in 7’ by Monisha Bharadwaj (Kyle Books, £17.99).

Method Arrange slices of mango and avocado on a plate. Pour a small amount of lemon juice over the avocado to stop it from browning. Top with some prawns and smoked salmon.