Chilli & honey baked ricotta & grapes with prosciutto
Create a little make-your-own crostini station where guests are invited to spread baked ricotta onto warm toast and top with grapes and prosciutto
Dirty martini prawn cocktail
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 6
Skip to ingredients
- 50ml gin
- 2½ tsp dry vermouth
- 1 lemonzested and juiced
- 90g pitted green olivesfrom a jar, plus 1 tbsp of the brine
- large pinch of caster sugar
- 3 tbsp extra virgin olive oil
- 300g cooked garlic & parsley prawns
- 1 large head of chicoryleaves separated
- 1 Little Gem lettuceleaves separated
- 2 pickled chilliesroughly chopped (optional)
- 5g parsleyroughly chopped
Nutrition: Per serving
- kcal143
- fat9g
- saturates1g
- carbs2g
- sugars1g
- fibre2g
- protein9g
- salt1.3g
Method
step 1
Put the gin, vermouth, half the lemon zest and juice, the olive brine, sugar and olive oil in a bowl, whisk to combine, then season. Taste and add a splash more brine or lemon juice if needed. Stir in the prawns and chill for 20 mins to marinate. Lightly crush the olives to break them using the back of a knife, and set aside.
step 2
Arrange the chicory and lettuce leaves between six plates or bowls. Scatter over the chillies and parsley, then spoon over the prawns along with the marinade. Sprinkle over the olives, remaining lemon zest and some black pepper to serve.
