This fresh baguette is a simple recipe – but a reminder of what a great delight a well-made seafood sanga can be!

You can always make the filling in advance for this baguette. Pop it in a takeaway container with the rocket and avocado kept separately. This way it’s perfect for a picnic – just have the baguette pre-cut and ready to fill. Recipe credit to The Fishmongers Wife.

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Ingredients:

250g cooked prawns - peeled and de-veined, roughly chopped
1 hard-boiled egg, finely chopped
1 celery stick, finely diced
1/2 cup mayonnaise (Japanese mayo, or dress it up with aioli, or try low fat yoghurt)
2 tbsp fresh dill, cut finely
salt and pepper
2 handfuls of fresh rocket leaves
1/2 ripe avocado
1 long crusty bread stick/baguette

Method:

1. In a bowl, gently mix the prawns, egg, celery, dill and mayo. Season to taste.

2. Slice the baguette down the middle. If it's a particularly soft baguette, you can remove some of the inside bread. It's more about the crunch of the crust rather than a big carb hit.

3. When ready to serve, spread the roll with avocado, add the seafood mix and rocket.

4. Slice to order! Perfect with a crisp white wine.

Serves 2

Prep time: 10min Cook time: 10min