Oliver - Jamie Olivers Christmas Cookbook

ALSO BY JAMIE OLIVER

1999 The Naked Chef

2000 The Return of the Naked Chef

2001 Happy Days with the Naked Chef

2002 Jamies Kitchen

2004 Jamies Dinners

2005 Jamies Italy

2006 Cook with Jamie

2007 Jamie at Home

2008 Jamies Ministry of Food

2009 Jamies America

2010 Jamie Does

2010 Jamies 30-Minute Meals

2011 Jamies Great Britain

2012 Jamies 15-Minute Meals

2013 Save with Jamie

2014 Jamies Comfort Food

2015 Everyday Super Food

2016 Super Food Family Classics

PHOTOGRAPHY

David Loftus

DESIGN

Superfantastic & Penguin Random House UK

MARIE ROSE SAUCE, SMOKED SALMON, SHRIMPS & ICEBERG

olive oil

1 clove of garlic

cayenne pepper

8 large raw shell-on king prawns

an iceberg lettuce

1 ripe avocado

2 ripe tomatoes

a cucumber

2 sprigs of fresh mint

1 punnet of cress

100g cooked peeled little prawns

100g brown shrimps

180g quality smoked salmon

3 tablespoons mayonnaise

3 tablespoons natural yoghurt

1 tablespoon tomato ketchup

1 splash of Worcestershire sauce

1 splash of brandy

1 lemon

Place a large pan on a medium heat with 1 tablespoon of oil and crush in the unpeeled garlic through a garlic crusher. Sprinkle in a good pinch of cayenne and add the king prawns (butterfly them first, if you like). Cook for 3 to 4 minutes, or until cooked through, turning halfway, then remove from the heat.

To make the Marie Rose sauce, simply mix together the mayo, yoghurt, ketchup, Worcestershire sauce and brandy, then add a little cayenne pepper and lemon juice, to taste, and season to perfection with sea salt and black pepper.

Finely slice the lettuce. Peel and destone the avocado, then dice with the tomatoes and cucumber and divide between cute glasses, plates or bowls. Pick and add the smaller mint leaves and snip over pinches of cress. Divide up the cooked little prawns, shrimps and delicate waves of salmon, then spoon over the Marie Rose sauce and sprinkle with a pinch of cayenne from a height. Add 2 king prawns to each portion for a grand finish, and serve with lemon wedges for squeezing over. Some buttered bread on the side is always going to go down a treat, too.