Ingredients

• 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
• ½ iceberg lettuce
• finely chopped
• 250g/8¾oz cooked large and small peeled prawns
• cayenne pepper
• to taste
• 4 slices Braeburn apple
• 4 sprigs fresh dill
• lemon wedges
• to garnish
• 1 ciabatta
• cut into thin slices and toasted

Directions

• 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.