Prawn cocktail with pink sauce (Gamberi in salsa rosa)

1. Peel the prawns (if frozen, thaw them in the fridge first), cut along the back and pull out the dark vein.

2. Bring a pan of water to the boil with the bay leaf, a slice of lemon and a pinch of salt, add the prawns and cook for 1-2 minutes until just pink; drain, plunge into iced water to cool quickly and drain again.

3. For the sauce, stir the mayonnaise with the ketchup, brandy, lemon juice, a pinch of salt and pepper until smooth; taste and adjust as you like.

4. Wash the iceberg lettuce, spin dry and cut into thin strips.

5. Put a bed of lettuce into glasses or small bowls, arrange the prawns on top (keep a few back for garnish) and spoon over plenty of pink sauce.

6. Garnish with a prawn hooked over the rim and a lemon wedge, and serve well chilled.

Tip: Don't overcook the prawns or they'll turn rubbery - as soon as they're pink and curl into a "C", they're done; the brandy can be left out and the sauce is still delicious.