Just for starters

Crayfish cocktail with horseradish cream

This is so quick to make, and is easily multiplied to serve more people. Crayfish make a nice twist, but prawns would work equally well.

■ Serves 2 ■Prep 10 mins ■No cook

1 tbsp creme fraiche
½ tsp creamed horseradish sauce
1 lime, juiced
1 chicory, leaves separated
1 avocado, stoned, peeled and thinly sliced
140g crayfish tails cayenne pepper, to serve

1 Combine the creme fraiche, horseradish sauce and half the lime juice in a small bowl. Cover and chill until needed.

2 Take two glass serving dishes and put

1 chicory leaf in each. Finely shred the rest of the chicory and divide between the dishes. Toss the avocado slices in the remaining lime juice and arrange over the shredded chicory. Lay the crayfish tails on top.

3 Spoon over the horseradish cream and sprinkle with cayenne pepper to serve.

260 kcals, fat 20g, saturates 6g,