NOW COOK CLASSIC IVY RECIPES AT HOME

Ideally you would use ice-cream dishes to serve this, but small bowls would suffice if you don’t have any.

Serves 4

1 avocado

¹/ of a cucumber, deseeded

1 radicchio

¼ of an iceberg lettuce

160g (5¾oz) cooked lobster meat 120g (4oz) white crabmeat, picked 20 cooked Atlantic prawns, tails on 50g (1¾oz) Greek cress (or use regular cress or mustard cress)

1 lemon, cut into 4 wedges, to serve

For the sauce

100g (3½oz) mayonnaise

50g (1¾tbsp) tomato ketchup (we use Heinz)

A dash of Tabasco sauce

1tsp Worcestershire sauce

1tsp lemon juice

1tsp brandy (cooking brandy is fine, no need for expensive stuff)

Sea salt and freshly ground black pepper

For the sauce, whisk all the ingredients together, season and set aside. Then peel the avocado, remove the stone and slice lengthways into a fan. Either spiralise the cucumber or cut it into very fine matchsticks (julienne).

Shred the radicchio and iceberg lettuce and arrange half of the shredded leaves in the base of 4 dishes, then drizzle with a little of the sauce. Repeat the layer of salad and sauce, then arrange the cucumber on top in the middle of the lettuce. Arrange the lobster, crab, prawns and sliced avocado around the cucumber. Finally, scatter each cocktail with some Greek cress (or regular or mustard cress) and serve with a lemon wedge.