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Prawn and Bacon Pâté

This easy starter can be made up to a day ahead.

Serves 6

Hands-on time: 20 minutes

Cooking time: 5 minutes

50g (2oz) cooked crispy bacon or 4 rashers cooked bacon

200g (7oz) cooked and peeled cold-water prawns, chopped

400g (14oz) cream cheese

100ml (3½fl oz) half-fat crème fraîche

Finely grated zest and juice of 1 lemon

1 small garlic clove, crushed

Fresh chives or parsley, chopped

12 pieces thick-sliced bread

Per serving 473 cals, 10g protein, 37g fat (23g saturates), 18g carbs (2g total sugars), 1g fibre

1. In a large bowl, mix together most of the bacon, most of the prawns, the cream cheese, crème fraîche, lemon zest, 1 tablepoon of the lemon juice, the garlic, chives or parsley and plenty of salt and pepper. Transfer to six 125ml (4fl oz) jars. Crumble the rest of the bacon and scatter over the top, with the remainder of the prawns to garnish, and chill until ready to serve.

2. Preheat the grill to medium. Toast the bread slices until golden on each side, in batches if necessary. Cut off the crusts, then use a serrated knife to cut each piece of toast horizontally through its centre to create two thin slices. Use a star cutter to cut out 2–3 star shapes from each slice. Alternatively, cut each in half diagonally. Transfer to a baking sheet, untoasted-side up, and grill until golden, about 2 minutes. Leave the toasts to cool slightly and serve alongside the pâté.