1、Avocado, prawn & fennel cocktails

A modern, lighter version of the retro starter, prawn cocktail

Avocado, prawn & fennel cocktails recipe


  • 4 tbsp extra-virgin olive oil
  • 1 segmented orange, plus the juice from the trimmings
  • juice 1 lemon
  • 1 fennel bulb, trimmed, halved and finely sliced
  • 1 avocado, quartered, peeled and sliced
  • 200g cooked king prawn
  • 3 spring onions, sliced
  • 55g bag wild rocket


  • In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.

  • https://www.truecookbook.com/recipe/avocado-prawn-fennel-cocktails-6819/

    2、Apple, elderflower & gin cocktails

    Cool off with this gin-based cocktail with both fruity and floral notes
    Apple, elderflower & gin cocktails recipe


    • 250ml gin
    • 200ml elderflower cordial
    • 1l cloudy apple juice
    • apple slices and ice, to serve


    1. In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

    3、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe


    • 2 aubergines, sliced into 1cm rounds
    • 6 tbsp olive oil, plus a drizzle for the prawns
    • 140g raw prawn, deveined
    • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
    • 400g can chickpea, drained and rinsed
    • ½ red onion, finely sliced
    • 100g baby spinach
    • large handful parsley, chopped
    • ½ garlic clove, crushed
    • 2 tbsp olive oil
    • juice and zest 1 lemon
    • ¼ tsp ground cumin
    • 2 tsp clear honey
    • 2 small preserved lemons, flesh removed and rind thinly sliced


    1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
    2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
    3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
    4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

    4、Spicy jerk prawn & mango tacos with coconut dressing

    Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
    Spicy jerk prawn & mango tacos with coconut dressing recipe


    • 300g raw peeled king prawn
    • 1½ tbsp Jamaican jerk paste
    • 400g can black bean, drained and rinsed
    • 1 large mango, stoned, peeled and diced
    • ½ red onion, sliced
    • ½ cucumber, chopped
    • bunch coriander, leaves roughly chopped
    • 8 taco shells
    • ½ tbsp vegetable oil
    • 2 Little Gem lettuces, shredded
    • 165ml can coconut milk
    • zest and juice 1 lime
    • 2 pinches of sugar


    1. Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
    2. Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
    3. Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
    4. To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.