Prawn cocktail

Serves 4

For the Marie-rose sauce: 200g mayonnaise 2-3tbsp tomato ketchup Pinch of cayenne pepper Squeeze of lemon juice Dash ofTabasco, to taste Dash of Worcestershire sauce, to taste Splash of brandy, to taste

For the prawn cocktail: ½ an Iceberg lettuce, finely chopped 250g cooked, peeled prawns Cayenne pepper, to taste Lemon wedges, to garnish

1 For the Marie-rose sauce, mix the mayonnaise, ketchup, cayenne pepper and lemon juice together in a large bowl. Season, to taste, withTabasco, Worcestershire sauce and a splash of brandy. Stir to combine.

2 For the prawn cocktail, place a spoonful

of Marie-rose sauce into the bottom of four serving glasses. Divide the lettuce equally among the glasses. Spoon another layer of sauce on top.

3 Arrange the prawns on top and finish with a final spoonful of sauce Any remaining sauce can be covered and stored in the fridge for 2-3 days and used for other recipes.

4 Sprinkle with a little cayenne pepper and garnish with a lemon wedge.

279kcal, 17.5g fat (2.6g saturated), 17g carbs (7.5g sugars), 14.2g protein, 0.6g fibre, 0.06g sodium

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