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Classic Prawn Cocktail

This ever-popular starter is no cook, so no hassle!

Serves 6

Hands-on time: 20 minutes

450g (1lb) cooked and peeled king prawns

125g (4oz) iceberg lettuce, thinly shredded

6 tbsp mayonnaise

3 tbsp tomato ketchup

Finely grated zest of 1 lemon, plus lemon wedges to serve

Few dashes Tabasco sauce, to taste

Few large pinches paprika, plus extra to garnish (optional)

½ cucumber

Melba toasts or bread, to serve

Per serving 176 cals, 14g protein, 12g fat (1g saturates), 3g carbs (3g total sugars), 1g fibre

1. Lay the prawns out on some kitchen paper and dab dry. Put into a large bowl and add the shredded lettuce, the mayonnaise, tomato ketchup, lemon zest, Tabasco and paprika, if using. Stir to combine, then adjust the seasoning as necessary.

2. Slice the cucumber half into equal rounds, as thinly as you can.

3. Use the cucumber slices to line six dessert glasses, then spoon in the prawn mixture. Garnish with a grinding of black pepper and a sprinkle of paprika, if using. Serve with lemon wedges and Melba toasts or bread.

GET AHEAD

Prepare to the end of step 2 up to 3 hours ahead. Cover the prawn bowl and chill. Put the cucumber slices into another bowl, lay over some damp kitchen paper (so it’s touching the cucumber), then cover and chill. Complete the recipe to serve.