Retro Prawn Cocktail

StarterServes 4


# Wash the little gem salad leaves and pat dry on a clean cloth. # Finely shred with a knife and place in the bottom of four martini glasses.


# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey. # Mix in the chopped shallot. # Add the olive oil slowly mixing all the time. # Add the vegetable oil in the same way, then add the chopped coriander leaves. # Check if any salt or pepper is needed. # Place on one side for later use.


# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette. # Peel the avocados and dice into cubes, add to the mix. # Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.

Whitby Crab and Crayfish Cocktail

StarterServes 4

For the Cocktail:

# Remove any bits of shell from the crab meat, mix together with the crayfish. # Peel the carrots and grate thinly, peel and slice the onion and thinly slice the cabbage. Mix all of these together with the mayonnaise and season. # Chop the avocado into small pieces and mix with the olive oil and the juice of half a lemon.

For the Laceys Cheese Crisp:

# Sprinkle the Laceys cheese into 4 triangle shapes on a baking tray lined with greaseproof paper. # Bake in the oven at 160° for 8 minutes until golden and crispy. Leave to cool

To serve:

# Find a suitable glass or dish to serve in. A martini glass is ideal. # Place the coleslaw mix in the bottom of the glass with the crab and crayfish on top. # Finish with a spoonful of avocado then garnish with the Laceys cheese crisp.