Prawn cocktail with a fiery kick

WE’VE given this timeless classic a bit of a boost with some fiery Tabasco and a hit of chilli. A bit retro maybe, but we love a good prawn cocktail and always have done. Dave: I can still remember having my first prawn cocktail. It was on a trip to the TT races on the Isle of Man in 1966 with Mum and Dad. We ate at the Hotel Metropole and I had prawn cocktail followed by braised steak with a bay leaf on top. Si: The tradition in our household was to have prawn cocktail before the turkey every Christmas as a massive treat — and we still do! SERVES 4

500g frozen Atlantic prawns, defrosted and drained 150ml ready-made gazpacho 150ml crème fraîche 1 shallot, very finely diced 2 tomatoes, skinned and diced 1 red chilli, finely diced

6 radishes, finely sliced

Small bunch fresh coriander, chopped Juice and zest of 1 lime 8 dashes Tabasco sauce Sea salt and black pepper TO SERVE 2 baby gem lettuces, shredded

1 ripe avocado, peeled, stoned and flesh sliced 4 pinches cayenne pepper 4 large cooked prawns, heads and shells on

4 fresh coriander sprigs MIX together the prawns, gazpacho, crème fraîche, shallot, tomatoes, chilli, radishes, coriander, lime juice and zest in a bowl until well combined. Season with the tabasco sauce and season to taste.

Divide the shredded lettuce between your serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle with cayenne pepper and garnish each serving with a prawn and a sprig of coriander.