Bloody Mary prawn cocktail with aioli
Kick the feast off with the wow factor. This tasty twist not only looks impressive, but it’s a make-ahead marvel.
PER SERVING
270 cals, 19g fat, 1.5g sat fat, 4g carbs
SERVES 4READY IN 15 mins, plus setting
✱ 2 sheets gelatine
✱ 200ml spiced tomato mix (we used Big Tom Bloody Mary Mix)
✱ 50ml vodka (optional)
✱ 300g cooked prawns (defrosted if frozen)
✱ 2 red chicory or 1 small head radicchio, roughly chopped
✱ Celery sticks to serve, and the leaves to garnish
✱ Cayenne pepper, to serve
✱ Lemon wedges for squeezing
FOR THE CHEAT’S AIOLI
✱ 100g mayonnaise
✱ 1tsp Dijon mustard
✱ 1 garlic clove, crushed
✱ Squeeze tomato ketchup
1 At least 4-6 hrs ahead or overnight, make the jelly. Soak the gelatine in a bowl of cold water for 5 mins and warm 100ml spiced tomato mix in a small pan. Squeeze out each sheet of gelatine, then stir into the warmed mix to dissolve. Stir in the remaining 100ml tomato mix, and add the vodka, if using.
2 Divide the mixture between 4 glasses, then put on a tray in the fridge to set.
3 Meanwhile, mix all the aioli ingredients in a mixing bowl with seasoning. Stir in most of the prawns, Cover the bowl and put in the fridge.
4 To serve on the day, layer up each glass with chicory or radicchio, then the prawns and the aioli. Finish off by garnishing with celery leaves, topping with the remaining prawns and shaking over a little cayenne pepper. Serve with lemon wedges and celery on the side.
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