Merry fish-mas!

Fancy something a bit different this year? Why not try scallops with pancetta, a platter of poached salmon or spicy prawn cocktails

Serves 4

Place the salad into each of the glasses and spoon over the prawn and sauce mix

INGREDIENTS

• 300g (10½oz) uncooked king prawns, peeled5tbsp mayonnaise1tbsp tomato ketchup1tsp brandyPinch of dried chilli flakesSqueeze of lemon juiceSalt and freshly ground black pepper8 Little Gem lettuce leaves4 red chicory leaves150g (5¼oz) king prawn tails, cooked
• METHOD

Put a little oil in a small pan, heat gently and add the prawns. Cook for 1-2 minutes on each side or until pink and cooked through.
Set aside. In a large bowl, mix together the mayonnaise, ketchup, brandy, chilli flakes and a squeeze of lemon juice. Season with salt and pepper to taste. Fold in the king prawns.
Shred 2 of the lettuce leaves and divide between four serving glasses. Place one chicory leaf and one lettuce leaf into each of the glasses and spoon over the prawn and sauce mix. Top with the prawn tails and serve.