Prawn cocktail cups

• 4-6 Little Gem lettuce

  hearts

• 350-400g/12-14oz cooked, peeled prawns
• 3 tbsp extra-virgin olive oil↗ tbsp
• 2 tbsp lemon juice↗ tbsp
• 4 tbsp coarsely chopped flat-leaf parsley tbsp
• mustard↗

  and cress, to serve

• mayonnaise↗100g g
• tomato ketchup↗25g g
• Tabasco sauce↗

Step-by-step instructions

1. 1

   To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves – they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.

2. 2

   Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.

3. 3

   Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.