Name: Crab cocktail
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 small fennel bulb , very finely sliced -; juice 1 lemon -; 2 avocados , diced -; small bunch dill , finely chopped -; 2 Baby Gem lettuces , leaves torn -; 500g cooked crabmeat (use a mixture of brown and white) -; Lemon wedges, to serve -; rustic bread , toasted and thinly sliced, to serve (optional) -; 3 tbsp mayonnaise -; 2 tbsp ketchup -; ½ tsp Worcestershire sauce -; few drops Tabasco sauce -; zest 1 lemon -; large pinch of cayenne pepper , plus a little extra to finish -; ½ red chilli , finely chopped -

Ingredients for - Crab cocktail

1. 1 small fennel bulb , very finely sliced

2. juice 1 lemon

3. 2 avocados , diced

4. small bunch dill , finely chopped

5. 2 Baby Gem lettuces , leaves torn

6. 500g cooked crabmeat (use a mixture of brown and white)

7. Lemon wedges, to serve

8. rustic bread , toasted and thinly sliced, to serve (optional)

9. 3 tbsp mayonnaise

10. 2 tbsp ketchup

11. ½ tsp Worcestershire sauce

12. few drops Tabasco sauce

13. zest 1 lemon

14. large pinch of cayenne pepper , plus a little extra to finish

15. ½ red chilli , finely chopped

How to cook deliciously - Crab cocktail

1 . Stage

Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.

2 . Stage

Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses – or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.