sprigs of watercress, flat parsley, fennelor garden cress
4 segments of lemon
Put aslice of buttered bread on a plate, arrange 1 or 2 lettuce leaves on top and place 5–6 fat, freshly cooked prawns on the lettuce. Pipe a coil of home-made Mayonnaise on the prawns. Garnish with lemon wedges and sprigs of watercress, flat parsley, fennel or garden cress.