Ingredients
1 stalk celery, finely diced

3 spring onions, finely sliced

1 cup whole-egg mayonnaise

1 cup sour cream

2 cups shredded iceberg lettuce

24 large cooked prawns, peeled, with tails on

1 cup mixed cherry tomatoes, halved

½ cup cocktail onions

½ cup cornichons, sliced lengthways

2 tbsp finely chopped chives

1 tbsp finely chopped parsley

lemon wedges, to serve

Shortcrust pie case

225g plain flour

125g chilled butter, cut into cubes, plus extra for greasing

¼ tsp salt

Spicy tomato cocktail sauce

125ml tomato passata

juice of 1 lemon (about 80ml)

1 tbsp olive oil

2 tsp Worcestershire sauce

1 tsp Tabasco

¼ tsp castor sugar

¼ tsp horseradish, or to taste

salt and pepper, to taste

Method
1. To make the shortcrust pie case, preheat oven to 200C.

Combine the flour, butter and salt for the pastry in a food processor and blend until they resemble coarse breadcrumbs.

Add 2 tbsp of cold water a little at a time and pulse until the mixture comes together in a mass.

Lightly knead a few times to form a consistent dough, wrap in cling film and refrigerate for 20 minutes.


2. Roll out the dough to a ½ cm thick circle and press into a 22cm fluted tart tin.

Put in the freezer for 10 minutes to firm, then line and weight with pastry weights and bake for 10 minutes.

Remove the weights and bake for a further 5-10 minutes, until golden brown.

Allow to cool to room temperature in the tin and then chill until ready to use.

For the spicy tomato cocktail sauce, combine all the ingredients using a stick blender.

Season to taste and toss through the prawns.


3. Combine the celery, spring onion, mayonnaise and sour cream and spread onto the base of the pie case.

Scatter with iceberg lettuce, then place the prawns on top.

Scatter with the cherry tomatoes, cocktail onions, cornichons, parsley and chives.

Serve immediately with lemon wedges.