Chicory Cups with Prawns and Mango Recipe

Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander


Makes 40

4 chicory heads
2 x 150g packs cooked and peeled king prawns
2 x 300g packs freshly prepared mango pieces
a few sprigs of salad cress
4 tbsp olive oil
juice 2 lemons
2 tsp finely chopped coriander


Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.

Assemble a few hours ahead and chill. Whisk together the olive oil, lemon juice and finely chopped coriander and drizzle a little over each filled chicory leaf.