Make the avocado coriander sauce

• Add the avocado, garlic-infused oil, cooked garlic cloves, Greek yoghurt, coriander, lemon juice and black pepper to a blender.
• Blend until smooth and creamy.
• Add a little vegetable spice if you like a fresher flavour.

Air-fry the vegetables

• Toss the asparagus and carrots with a little oil and seasoning.
• Air fry until tender and lightly charred.

Cook the prawns

• Sauté the butter and chopped garlic until fragrant.
• Add the prawns and cook for 3 minutes.
• Add the lemon juice and Dijon mustard and cook for 2 minutes more.
• Stir in the cream, black pepper and vegetable spice, then simmer until the sauce is thick and saucy.

Marinate and fry the meat

• Marinate the lamb or beef with mint leaves, extra virgin olive oil, barbecue seasoning, salt and pepper.
• Fry in a little more olive oil in a non-stick pan until cooked to your liking.

Make the creamy mash

• Boil the potatoes until soft, then drain.
• Mash with butter, aromat, Italian herbs and pouring cream until smooth and creamy.

Plate and serve

• Serve the meat and prawns with the mash, air-fried vegetables and avocado sauce.