NEW-STYLE PRAWN COCKTAIL

Serves 4

This is another bit of fun with a classic. There is nothing quite as nice as a bright, delicious-tasting crustacean and cocktail sauce — it’s a match made in heaven. We serve all types of seafood with this cocktail dressing. To give it a modern spin, we add small squares of jelly made from sweet ripe tomato water that has a pleasing golden hue. It offers a great texture with each bite — the jelly exploding in the mouth is a perfect partner for the spicy cocktail sauce. You could use lobster or crab in this dish to raise it to another level of luxury.

You will need to begin the tomato jelly the day before.

16 medium cooked prawns (shrimp), peeled & deveined with tails intact

1 quantity tomato jelly

1 head of frisée (curly endive) lettuce, inner tender leaves

juice of 1 lemon

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil, plus extra to serve

4 cherry tomatoes, quartered

croûtons to serve

COCKTAIL SAUCE

1 egg yolk

1 tablespoon Dijon mustard

1¼ tablespoons lemon juice

200 ml (7 fl oz) extra virgin olive oil

200 ml (7 fl oz) vegetable oil

30 g (1 oz) grated horseradish root

300 ml (10½ fl oz) tomato ketchup

3 teaspoons Tabasco sauce

sea salt & freshly ground black pepper

To make the cocktail sauce, place the egg yolk, mustard and lemon juice in a bowl and whisk together. Combine the two oils and, while whisking continuously, slowly add in a thin stream to the egg yolk mixture until all of the oil is added and a thick mayonnaise forms. Add the remaining ingredients and whisk until incorporated. Season to taste with salt and pepper and set aside.

Cut the tomato jelly into 2.5 cm (1 inch) squares.

Place the frisée leaves in a bowl, add half of the lemon juice, drizzle with half of the olive oil, season to taste and gently mix.

Place the prawns in a separate bowl, add the remaining lemon juice, drizzle with the remaining olive oil, season to taste and gently mix.

To assemble, spoon the cocktail sauce onto the centre of each plate, place some frisée leaves on top, arrange 4 tomato quarters around the frisée on each plate and layer 4 prawns on top of each plate of frisée. To finish, place a square of tomato jelly on top of each stack of prawns, drizzle with olive oil and scatter over the croûtons.