WHO doesn’t love a prawn cocktail?

This picnic quiche is a little nod to the ’70s classic. It has the same flavours, but no limp lettuce or tasteless tomato.

Make a big one if you wish, or canape-sized ones. Just adjust the cooking time accordingly.

Serves 6 as a starter.

You’ll need:

For the pastry:

250g plain flour
150g unsalted
butter, diced
1 tsp fine sea salt,
2 tsp chopped rosemary
1 medium egg, beaten
3 tbsp milk. Egg wash (1 egg yolk beaten with 2 tbsp milk)

For the filling:

15 raw tiger prawns, deveined and halved
3 medium eggs.
300ml double cream
50ml good quality tomato ketchup
1⁄2 tsp Tabasco
5 spring onions, trimmed and sliced.
10 cherry tomatoes, halved
50g Parmesan, freshly grated
Sea salt and freshly-ground black pepper

Method:

Pastry – put flour, butter, salt and rosemary into a food processor until mix resembles fine breadcrumbs.

Add egg and milk and pulse until dough comes together.

Shape pastry into a disc, wrap in clingfilm and rest in fridge for at least 1 hour.

Preheat oven to 190°C/Fan 175°C/Gas 5.

Roll out pastry to the thickness of £1 coin and line a loose-based rectangular tin, 25 x 10cm and 3cm deep, or 18cm round flan tin, 3cm deep.

Line pastry case with greaseproof paper, add a layer of baking beans. Rest in fridge for 15 mins.

Bake pastry case for 15 mins, lift out the paper and beans and brush pastry with egg wash. Return to the oven for 3 mins, then remove and set aside.

Turn the oven down to 160°C/Fan 145°C/ Gas 3.

For the filling – lightly beat the eggs, cream, ketchup and Tabasco together, season with salt and pepper.

Scatter spring onions, cherry tomatoes and prawns in the pastry case. Pour on the egg and cream mix, sprinkle with the grated Parmesan. Bake for 25-30 mins until the custard is set and the pastry is golden.

Recipe from Everyday Seafood by Nathan Outlaw (Quadrille £20)

Meals for under £10: Meatloaf