Gordon Ramsay: Cookalong Live

Go retro with Gordon Ramsay's classic prawn cocktail recipe from his Cookalong Live

Serves 4

• 1 ripe avocado
• 1 lemon
• 250g of cooked small peeled prawns
• Lemon wedges, to garnish
• 1/2 iceberg lettuce
• For the Marie Rose Sauce:
• 200g fresh mayonnaise
• 2-3 tbsp tomato ketchup
• Pinch cayenne pepper
• Dash Tabasco, to taste
• Dash Worcestershire sauce, to taste
• Splash of brandy, to taste

1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring.

2. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.

3. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.

4. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.