PRAWN COCKTAIL

Prawn cocktail is back — it is one of the most popular hors d’oeuvres, having first emerged some 40 years ago. It can look beautiful in a glass or when constructed carefully on a pretty plate. It is simple and the key is to ensure it is not watery; a baby gem lettuce or chopped avocado is better than iceberg lettuce. Add 1tbsp of brandy to the mayonnaise for a twist, or chopped and deseeded cucumber to the lettuce.

Serves 6 l 100ml (3½fl oz) white wine vinegar l Grated zest and juice of 1 lemon, plus thin slices

to serve (optional) l 36 peeled, raw king prawns l 3 baby gem lettuces l 60g (2¼oz) mayonnaise l 60g (2¼oz) tomato ketchup l 1tsp paprika l 1tsp Worcestershire sauce l A pinch of black pepper l A pinch of cayenne pepper l Brown bread and butter, to serve

Bring a pan of water to the boil and add the vinegar and lemon juice. Drop the prawns in and cook for 2 minutes, or until pink and floating. Remove, drain on kitchen paper and allow to cool.

Prepare the lettuce by removing the outer leaves. Keep the 6 best leaves and thinly slice the remaining lettuce. Wash in cold water and shake dry.

For the sauce, mix together the mayonnaise, ketchup, zest, paprika and Worcestershire sauce.

When ready to serve, lay an outer leaf filled with chopped lettuce onto each plate or glass, mix the prawns into the sauce and place on the lettuce with a twist of black pepper, and sprinkle with cayenne pepper. Serve with a lemon slice on top and buttered brown bread on the side.