Mary Berry Avocado, Beetroot and Prawn Stack

This is one of those recipes I save for when I want to feel like I’ve got my life together. You know the vibe—linen napkins, chilled white wine, guests who say “Oh wow, did you make this?” Yes. Yes, I did. In 15 minutes, no sweat.

It looks like something from a fancy café but tastes even better. Sweet beetroot, creamy avocado, zippy horseradish prawns—all layered up into a neat little tower of smug satisfaction. It’s cold, colourful, and a total make-ahead win.

WHAT MAKES THIS RECIPE SPECIAL

• Three quick layers with zero cooking involved—just dicing and mixing.
• The horseradish prawns are creamy but with a bite—totally unexpected.
• The dill and lemon lift everything, keeping it bright and elegant.
• Perfect for prepping ahead—and the flavour only improves as it chills.

Honestly, it’s a stack of happiness you can eat with a fork.

INGREDIENTS + WHY THEY MATTER

Cooked beetroot (300g) – Naturally sweet and earthy. Dice finely so it layers well.
Balsamic glaze (1 tbsp) – Adds tang and a bit of shine. Avoid runny vinegar here.
Avocados (2 ripe) – Creamy base layer. Lightly mashed so it holds shape.
Lemon juice (½) – Prevents browning and brightens the avocado.
Dill (½ bunch) – Gives that fresh, herby edge.
Prawns (350g, cooked + shelled) – Small ones are best. Pat them dry for clean stacking.
Crème fraîche + mayo (1 tbsp each) – Makes the prawn mix rich but balanced.
Horseradish sauce (1 tbsp) – Adds just the right amount of heat.
Cucumber (¼, finely diced) – Adds crunch and coolness to the prawns.

MAKING IT YOURS (WITHOUT RUINING IT)

No horseradish? Try Dijon mustard or a squeeze of wasabi paste.
No dill? Use parsley, chives, or even a pinch of mint.
Don’t like prawns? Smoked salmon or crab work beautifully too.
Want to veganise it? Avocado hummus + beetroot + cucumber salad = still stunning.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Stack collapsed	Didn’t press layers firmly enough	Gently press with the back of a spoon as you go
Avocado went grey	Forgot the lemon juice	Always add citrus as soon as you cut it
Layers looked messy	Uneven dice on veg	Keep cubes small and uniform—it really helps
Prawn mix too runny	Prawns weren’t dried properly	Pat prawns with kitchen paper before mixing

HOW TO MAKE MARY BERRY’S AVOCADO, BEETROOT AND PRAWN STACK

Start with the Beetroot
In a bowl, toss finely diced beetroot with balsamic glaze, salt, and pepper. Set aside.

Next, the Avocado
Dice and lightly mash avocado with lemon juice, chopped dill, salt, and pepper. Keep some texture—it shouldn’t be a purée.

Mix the Prawns
In a third bowl, stir together mayonnaise, crème fraîche, horseradish, salt, and pepper. Fold in the prawns and diced cucumber gently.

Assemble the Stack
Using a cooking ring on a lined tray or plate, layer the beetroot at the bottom. Press down. Add avocado layer—press again. Finish with prawn mix on top.

Chill to Set
Refrigerate the stacks for 30 minutes minimum. This helps them hold together and lets the flavours settle.

To Serve
Lift off the ring carefully. Garnish with dill. Serve with toast, crusty rolls, or brown bread and butter.

TIPS FROM MY KITCHEN

• No ring moulds? Use a clean tin can with both ends removed.
• These keep their shape best when really cold—don’t skip the chill time.
• Want to scale it up? Make it in a trifle dish and serve spoonfuls. Still beautiful.
• If prepping ahead, store layers separately and stack just before serving.

STORAGE + SERVING

Fridge: Keeps for 2 days in an airtight container.
Freezer: Not suitable—the avocado and prawns won’t survive it.
Reheat: Nope! Best served cold.
Serve with: Brown bread, crackers, or a light salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this the day before?
A: You can prep all the layers a day ahead, but stack them on the day. Otherwise, the layers might soften too much.

Q: What if I don’t have a ring mould?
A: Use a cleaned-out tin can (no sharp edges) or layer into small glasses for a deconstructed look.

Q: Can I use frozen prawns?
A: Yes—just thaw them completely and pat dry before mixing.

Q: Is horseradish too spicy?
A: It’s quite mild when mixed with crème fraîche and mayo. You’ll get more warmth than heat.

Q: What else could I serve this with?
A: Crisp crackers, rye toast, or even just a fork and a smile.

Try More Recipes:

• Mary Berry Carrot and Beetroot Slaw
• Mary Berry Beetroot and Feta Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs