Christmas lunch

• Christmas lunch
• Marsala-poached turkey
• Side dishes
• Celebration Saturnalia dessert

Champagne prawns

Potted prawns make a welcome change from traditional smoked salmon. Serve them with curly Melba toast, savoury biscuits or simple slices of toast.

SERVES 6-8
400-500g shelled raw prawns
2 shallots, sliced
2 pinches ground nutmeg
1/2 teaspoon sea salt
150ml non-vintage champagne
1/2 lemon
100g unsalted butter
Freshly ground pepper, to taste
25g (total weight) chopped parsley and dill, plus sprigs to garnish

Put the uncooked prawns, shallots, nutmeg, salt and champagne into a saucepan and cook over a medium heat until the blue flesh turns firm and pink. Drain the prawns, reserving the liquid and set aside. Squeeze the juice of the lemon into the pan liquid and reduce down to 3 tablespoonfuls. Chop the prawns and divide among 6-8 ramekins. Pour over the reduced liquid and leave to cool. Melt the butter in a saucepan and cool to warm. Stir in the pepper and chopped herbs, then spoon over each ramekin. Leave to cool completely, then garnish with herb sprigs and chill. Refrigerate for up to 3 days before use, and the flavour will actually improve.

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