Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.

Drain potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.

Meanwhile, place the cream, butter and garlic in a heatproof bowl. Microwave 30 - 40 seconds on high, until butter melts when stirred. If time permits, cool (place in fridge to speed up). (Note 1)

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection) or BBQ on medium high with hood down.

Tear 4 x 45cm/18" pieces of heavy duty foil (Note 2).

Divide potatoes among foil sheets. Top with cheese, then prawns and asparagus, then drizzle over cream sauce.

Sprinkle with salt, pepper and parsley.

Bring the long ends of the foil together over the prawns, then fold down to seal, then fold in the sides (watch video, it's easy!)

Place on a baking tray or BBQ and cook for 10 minutes (small prawns) - 12 minutes (medium prawns). (Note 4)

Serve immediately - do not leave them sitting around inside the unopened packet, the prawns and asparagus will overcook and leech water, making the sauce watery.