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Prawn Cocktail Lollipops

Go easy on the Tabasco if your guests don’t appreciate spicy heat.

Makes 16 canapés

Hands-on time: 15 minutes

1 large avocado, halved, destoned and peeled

Juice of 1 lemon

Tabasco sauce, to taste

Coriander leaves (from a small bunch)

16 cooked jumbo king prawns

4 cherry tomatoes, quartered

Per canapé 33 cals, 2g protein, 3g fat (1g saturates), 0.4g carbs (0.2g total sugars), 1g fibre

1. Whizz the avocado, lemon juice and Tabasco in a food processor with half the coriander to form a paste. Press through a sieve with a wooden spoon, collecting the purée in a bowl. If you wish, transfer to a piping bag fitted with a 1cm (½in) round nozzle.

2. Push a cocktail stick through each prawn horizontally. Pipe a swirl of purée on to each prawn or dot with a heaped teaspoon of the mixture. Top each with a cherry tomato quarter and a reserved coriander leaf.

GET AHEAD

Make the purée up to a few hours ahead and chill in the piping bag. Assemble the canapés (apart from coriander leaves) up to 3 hours ahead. Cover and store in the fridge, removing 30 minutes before garnishing and serving.