Classic prawn cocktail with toasted rustic bread
For the marie-rose sauce
- 200g/7¼oz mayonnaise
- 2-3 tbsp tomato ketchup
- pinch cayenne pepper
- squeeze lemon juice
- dash Tabasco, to taste
- dash Worcestershire sauce, to taste
- splash brandy, to taste
For the prawn cocktail
For the marie-rose sauce, mix the mayonnaise, ketchup, cayenne pepper and lemon juice together in a large bowl. Season, to taste, with Tabasco, Worcestershire sauce and a splash of brandy. Stir to combine.
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.
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).
Sprinkle with a little cayenne pepper, and top with a slice of apple and a sprig of dill. Garnish with a lemon wedge and serve with a slice of toasted ciabatta.