Prawn cocktail

Like a pro

Tim Healy, the co-owner of london restaurant Joe allen, shares his tips. BLANCH and peel a handful of tiger prawns. Leave to chill, reserving a few with heads on. For the Marie Rose sauce, combine equal quantities of ketchup, mayonnaise and creamed horseradish. Add a splash of brandy and lemon juice, to taste.

Put shredded gem lettuce and diced avocado in the bottom of a glass, then add the prawns. Coat with the sauce.

Top with diced avocado and cayenne pepper. Place one head of prawn on top and finish with a wedge of lime.