MY CLASSIC PRAWN COCKTAIL

The key to this dish is the combination of brandy, Worcestershire sauce, Tabasco and ketchup. I prefer to make my own mayo, but you can use shopbought. This looks extra special served in martini glasses.

Serves 4

● 600g (1lb 5oz) cooked prawns, peeled For the mayonnaise

● 2 egg yolks

● 1tsp Dijon mustard

● 300ml (10fl oz) vegetable oil

For the Marie Rose sauce

● 1tsp Worcestershire sauce

● 4 dashes of Tabasco sauce

● 25ml (1fl oz) brandy

● 75ml (2½fl oz) tomato ketchup

● Sea salt and freshly ground black pepper

● A squeeze of lemon juice

To serve

● 1 medium lettuce, such as butter lettuce

● ½tsp cayenne pepper, optional

● 1 punnet of mustard cress

● 2 lemons, quartered

To make the mayonnaise, place the egg yolks and mustard in a food processor and blend until pale and creamy. With the motor still running, pour in the oil in a steady stream, until the mixture is thick. Transfer to a bowl. To make the Marie Rose sauce, mix the Worcestershire sauce, Tabasco, brandy and tomato ketchup into the mayo. Check the seasoning, and add a squeeze of lemon to taste.

Shred the lettuce leaves and divide between four serving glasses. Top with the prawns and a few good dollops of the sauce. Add a pinch of cayenne, if using, and garnish with the mustard cress and a few lemon wedges.