- 200g/7¼oz mayonnaise
- 2-3 tbsp tomato ketchup
- pinch cayenne pepper
- squeeze lemon juice
- dash Tabasco, to taste
- dash Worcestershire sauce, to taste
- splash brandy, to taste
- ½ iceberg lettuce, finely chopped
- 250g/8¾oz cooked large and small peeled prawns
- cayenne pepper, to taste
- 4 slices Braeburn apple
- 4 sprigs fresh dill
- lemon wedges, to garnish
- 1 ciabatta, cut into thin slices and toasted
- For the marie-rose sauce, mix the mayonnaise, ketchup, cayenne pepper and lemon juice together in a large bowl. Season, to taste, with Tabasco, Worcestershire sauce and a splash of brandy. Stir to combine.
- For the prawn cocktail, place a spoonful of marie-rose sauce into the bottom of four serving glasses. Divide the lettuce equally among the glasses. Spoon another layer of sauce on top.
- Arrange the prawns on top and finish with a final spoonful of sauce (any remaining sauce can be covered and stored in the fridge for 2-3 days and used for other recipes).
- Sprinkle with a little cayenne pepper, and top with a slice of apple and a sprig of dill. Garnish with a lemon wedge and serve with a slice of toasted ciabatta.