Richard Bainbridge served up a tasty prawn cocktail tartlet with Marie Rose sauce on Saturday Kitchen.

The ingredients for the pastry are: 250g plain flour, sieved, plus extra to dust, 150g salted butter, cold and diced, 15g whole milk: 15g whole milk, 1 free-range egg, pinch sugar and pinch salt.

For the Marie Rose sauce: 2–3 tbsp mayonnaise, ½ tbsp tomato ketchup, ½ tsp Worcestershire sauce, 2 drops Tabasco sauce and 25ml whisky of your choice, to taste.

To serve: 12 cooked prawns, peeled and lightly washed, 1 lemon, juice only, 1 Little Gem lettuce, sliced, 1 tsp freeze-dried raspberries, salt and freshly ground black pepper.

See more seafood recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.