Jamie Oliver’s jam jar prawn cocktails

INGREDIENTS:

1 garlic clove

4 rashers higher-welfare smoked pancetta

Olive oil

100g breadcrumbs

3 tbsp free-range mayonnaise

3 tbsp natural yoghurt

3 tbsp tomato ketchup

Juice of 1 lemon

Worcestershire sauce

Tabasco sauce

2 little gem lettuces

1 cucumber

200g ripe cherry tomatoes

1 punnet of cress

1 ripe avocado

100g cooked brown shrimp, from sustainable sources

200g cooked peeled prawns, from sustainable sources

Cayenne pepper

● Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool.

● For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking.

● Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress.

● Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection.

● Line up six clean wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers.

● Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avocado, cover and you’re done.