Tim’s Prawn Cocktail

This recipe is based on the one Tim makes at home, although he eschews the traditional hot sauce, and likes his prawn cocktail with added sun-blush tomatoes. He uses a 50:50 mixture of Hellmann’s mayo and Heinz mayo, which he says gives a perfectly balanced, tart but creamy sauce.

Tim always buys the most sustainable prawns he can find. If you want large prawns, they generally come from warm waters and it’s harder to find sustainable options. Avoid big wild prawns and look for organically farmed prawns or those with the Aquaculture Stewardship logo (ASC) or that have been certified by the Marine Stewardship Council. Smaller wild or farmed prawns from cold-water fisheries in places like the North Atlantic are more likely to have been certified as sustainable – the Marine Conservation Society website has detailed advice about exactly which to buy.

You can find this recipe and more in the Ginger Pig Christmas Book, available to buy now