MY MUM’S PERFECT PRAWN SALAD

SERVES 4 2 large whole cucumbers, cut in thirds and spiralized 2 tsps celery salt 2 tbsps white wine vinegar 2 tbsps caster sugar 2 tsps crushed dill seeds 2 tsps of fresh dill, finely chopped (reserve a few fronds for decoration)

FOR THE DRESSING: 2½ dsps mayonnaise 1½ dsps tomato ketchup 1½ tsps creamed horseradish 1 dsp sherry or dry martini (optional) 1 small clove garlic, finely chopped Sprinkling of gherkins or capers, or both 1 small shallot, finely chopped A few drops of Worcester sauce to taste

tsp French mustard Slosh of single cream or milk to thin sauce slightly 250g peeled prawns

TO MAKE THE CUCUMBER MARINADE:

Peel the cucumber and cut into roughly 8cm pieces. Spiralize (or if you don’t own a spiralizer, cut into 3mm thick slices lengthways) and place in a sieve, tossing with the celery salt. Place the sieve over a bowl to drain for a minimum of 30 minutes. Combine the vinegar, sugar and crushed dill seeds. Squeeze and pat dry the cucumber before pouring the vinegar and sugar mixture over it. Add a teaspoon of freshlychopped dill, and stir gently. Set aside to marinade for 30 minutes.

TO MAKE THE SAUCE:

Mix all the sauce ingredients together, then adjust to your own taste – for example, you might want to make it hotter or less hot with more or less horseradish, Worcester sauce or French mustard. Lay the drained cucumber spirals over the bottom of a serving dish or individual plates, pile the prawns on top, then drizzle with the dressing and decorate with some dill fronds. This salad goes really well with a slice or two of rye bread.