These starters are really nice served in half glasses We call them whisky goblets. You can make them 2 hours ahead of serving. It’s just a different slant on the old 70s prawn c o c k tail, but really good.
Lemony Prawns and Avocado
4 ripe avocados, chopped into smallish chunks Juice of 2 lemons or 4 limes 12 cherry tomatoes, chopped 4 Tbsp snipped chives good dash of Tabasco 1 lb 5 oz/600g large peeled, cooked prawns, defrosted and patted dry if frozen 10 oz/300g fromage frais 2 baguettes, sliced* olive oil for brushing
Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 Tbsp of the chives and the Tabasco then season to taste.
Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 Tbsp of the chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hours before serving.
Brush the baguette slices with olive oil and toast on the barbecue, Foreman’s, or flash under the grill, serve with the starter.
* you could use really good crusty brown bread and butter.
Adapted from an original recipe in Good Food Magazine