Prawns on Brown Bread with Mayonnaise

• 4 slices of buttered Ballymaloe brown yeast bread
• 4–8 leaves butterhead or oakleaf or lollo rosso

Put a slice of buttered bread on a plate, arrange 1 or 2 salad 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 segments and sprigs of watercress, flat parsley, fennel or garden cress.