Prawn Cocktail: My Precious

Marie Rose sauce: 200 g mayonnaise * 3 tbsp ketchup * pinch cayenne pepper * lemon juice * dash Tabasco, to taste * dash Worcestershire sauce, to taste * white wine vinegar Prawn cocktail: 4 little gem lettuces, washed * 250 g cooked large and small peeled prawns lemon wedges, to garnish * chives, snipped * black pepper sweet paprika, for dusting * loaf of brown bread

This is a much- loved classic starter which will probably never I am sure it will please impress most of your guests. does it taste delicious, it looks beautiful if done right. However, my wife, Emma, will never appreciate the taste the beauty. Unfortunately, she does like seafood so I only make it for myself when she is not at home.

To make the Marie Rose sauce, mix the mayonnaise, tomato ketchup, cayenne pepper and lemon juice together in a large bowl. Season, to taste, with the Tabasco, Worcestershire sauce and a splash of The result should be a that will perfectly coat the prawns. Let it rest in the fridge until ready to serve.

For the prawn cocktail, break the lettuces into individual leaves, then divide the leaves equally among 4 glass bowls or serving glasses. Arrange the prawns over the lettuce and season with black pepper. Then spoon the sauce sparingly over the prawns. If you do not use all the sauce, you can cover it and store in the fridge for a few days and use it later for other recipes. Now dust the top with a little sweet paprika, and garnish with the snipped chives and the lemon wedge to squeeze over. Serve immediately with a chunk of crusty brown bread.