Sweet, succulent prawns are the perfect match for the spicy Bloody Mary shot. Delight guests this Christmas with some exciting canapés - including this delicious twist on a Bloody Mary.

Serves: 16 • Preparation time: 15 minutes • Total time: 15 minutes

  • 500 ml (17 fl oz) good-quality tomato juice, chilled
  • 150 ml (5 fl oz (¼ pint)) vodka
  • Zest and juice 1 unwaxed lemon, plus a little extra for the glasses
  • 2-3 tsp Worcestershire sauce
  • 1 tsp. tabasco
  • 1 tsp. celery salt and ground black pepper
  • 2 tsp. crushed sea salt
  • 1 lime sliced and cut into 16 small pieces
  • 16 large cooked tail-on prawns

  1. Measure tomato juice, vodka, lemon zest and juice into a large non-metallic jug. Add Worcestershire sauce, tabasco and a pinch of salt. Stir well and add more to taste. Cover and chill for at least 1hr or until ready to serve.
  2. Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet, then dip into the salt and pepper mix to coat the edge. Set aside.
  3. When ready to serve, place a prawn onto the edge of the glass. Carefully pour the Bloody Mary into the shot glasses.
  4. Make cocktail mix up to a day ahead; cover and chill. Stir well before pouring into prepared glasses.
Published: December 2018


Enjoy a slice of pure indulgence in the form of our simple no-cook vanilla cheesecake. This easy dessert is delicious served with fresh double cream.

Serves: 12 • Preparation time: 20 minutes

  • 250g digestive biscuits
  • 100g butter, melted
  • 1 vanilla pod
  • 600g cream cheese
  • 100g icing sugar
  • 280ml double cream

  1. Butter and line a 23cm loose-bottomed tin with baking parchment. Put digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin – or blitz in a food processor. Transfer to a bowl, then pour over melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  2. To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  3. To make the filling, place the cream cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Published: December 2018