Ingredients

1 clove of garlic
4 rashers of higher-welfare smoked pancetta
olive oil
100 g breadcrumbs
3 tablespoons free-range mayonnaise
3 tablespoons natural yoghurt
3 tablespoons tomato ketchup
1 lemon
Worcestershire sauce
Tabasco sauce
2 little gem lettuces
1 cucumber
200 g ripe cherry tomatoes
1 punnet of cress
1 ripe avocado
100 g cooked brown shrimp, from sustainable sources
200 g cooked peeled prawns, from sustainable sources
cayenne pepper

Method

This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here.

ON THE DAY Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool.

For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking. Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection.

Line up six clean wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers. Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you’re done.

Recipe courtesy of Jamie Oliver
https://www.jamieoliver.com/recipes/prawn-recipes/...

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