Ultimate Crayfish cocktail recipe

Heat 1 tbsp of olive oil and the butter (30 g) in a small frying pan over a medium heat. When the butter begins to foam, add in the garlic (1 clove) and stir well. Add the sourdough (60 g) to the pan and cook for 3-4 minutes, or until the croutons turn a light golden brown. Add the sweet paprika (1/4 tsp) along with a pinch of salt and mix well. Remove the pan from the heat spoon the croutons onto a kitchen towel-lined plate.

Place the mayonnaise (120 ml), ketchup (75 ml), sweet paprika (1 pinch), brandy (2 tsp), Worcestershire sauce (2 tsp), Tabasco (2 tsp) and lemon juice (1/2) into a small bowl and mix until well combined. Season with salt and pepper to taste.

Separate the little gem lettuce leaves (3) and set aside 4 nice green leaves for serving. Finely slice the rest of the leaves and divide them between 2 serving bowls. Tuck 2 of the little gem leaves into each bowl and sprinkle over the celery (3). Drizzle with 1 tbsp of extra virgin olive oil and lemon juice (1/2) and season with salt and pepper. Add the sliced avocado (1) to the serving bowls.

Divide the crayfish (2 packs) between the 2 bowls and spoon the cocktail sauce over them. Sprinkle a little parsley (1 handful) and paprika (as needed) over the cocktail sauce. Spoon over the paprika and garlic croutons and add a lemon wedge (1) to each bowl to serve.