Classic prawn cocktail

Takes 35min, plus chilling Serves 8

INGREDIENTS 600G LARGE COOKED COLD-WATER PRAWNS (THAWED, IF FROZEN) 150ML FRESH MAYONNAISE 3TBSP CRÈME FRAÎCHE 3TBSP

TOMATO KETCHUP 1TBSP WORCESTERSHIRE SAUCE 1TBSP LEMON JUICE 1TSP CASTER SUGAR 2 LITTLE GEM LETTUCES WHOLE PRAWNS, TO GARNISH LEMON WEDGES, TO SERVE 8 SLICES OF BROWN BREAD, TO SERVE BUTTER, TO SERVE

Tip the prawns out onto several sheets of kitchen paper and press gently to remove any excess water.

To make the cocktail sauce, mix the mayonnaise in a bowl with the crème fraîche, ketchup, Worcestershire sauce, lemon juice and caster sugar. Season with salt and pepper and mix well to combine.

Separate the lettuce leaves and place several in each glass. Spoon the prawns into the glasses and top with the cocktail sauce. Top each glass with a whole prawn and serve with lemon wedges and buttered brown bread.