Classic prawn cocktail with toasted rustic bread


James Tanner's classic prawn cocktail has extra sweetness and crunch from crisp apple, plus an easy brandy-spiked marie-rose sauce.


For the marie-rose sauce

For the prawn cocktail


  1. 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.

  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 top with a slice of apple and a sprig of dill. Garnish with a lemon wedge and serve with a slice of toasted ciabatta.