TOM’S BRANDY AND LANGOUSTINE COCKTAIL

This is such a quick and easy dish to prepare and it makes a fabulous starter. I’ve used succulent langoustines and a splash of brandy. You could also use large prawns, and you’ll find ready-cooked ones at most supermarkets.

Serves 2 as a starter

6 large langoustines or large prawns, ready-cooked and peeled (defrosted, if frozen)

For the Marie Rose sauce

100g (3½oz) mayonnaise 50g (1¾oz) tomato ketchup A pinch of cayenne pepper 2-3 dashes of Tabasco sauce 2-3 dashes of Worcestershire sauce 1tsp brandy

Juice of ¼ lemon

½ a stick of celery, finely sliced

Salt and freshly ground black pepper

For the croutons

1tbsp olive oil

A large slice of brown bread, cut into small cubes

To serve

½ a lemon, cut into segments (optional)

¼ of an iceberg lettuce, finely sliced

1tsp chives, finely chopped Smoked paprika

First make the sauce. Place the mayonnaise and tomato ketchup in a large bowl. Add the cayenne pepper, Tabasco and Worcestershire sauce to taste. Stir together, then add the brandy, lemon juice and celery and season with salt and black pepper. Give everything a good mix, then place in the fridge until needed.

To make the croutons, heat a little olive oil in a small nonstick frying pan. Add the cubed bread and sauté for a minute until crispy. Remove to a plate and season with salt and pepper while they are still warm. Set aside until needed.

Lay the lemon segments, if using, out on a roasting tray and blowtorch them until they turn charred and black (or place them under a hot grill for 2-3 minutes).

Divide the sliced lettuce between two serving glasses. Add the langoustines or prawns and spoon the Marie Rose sauce over. Sprinkle with the croutons and chives and add a couple of lemon segments, if using. Finish with a pinch of smoked paprika before serving.