Crayfish and Prawn Cocktail with Bitter Leaves Recipe

Ingredients

• 200g (7oz) crayfish tails, drained
• 6 spring onions, finely sliced
• ½ head iceberg lettuce, shredded
• 2 heads red chicory, shredded
• 250g (9oz) Marie Rose sauce (we used Delouis Fils, from Waitrose)
• 300g (10oz) cooked king prawns, tails left on
• lemon juice, for drizzling

you will need

• 6 sundae glasses

Method

1. Layer the crayfish in the glasses and top with the spring onions, iceberg, chicory, Marie Rose sauce and prawns. Drizzle with lemon juice, season and serve.