After gorging yourself at Christmas, Alan Brown suggests light courses, festive cocktails, and fruit desserts to see the new year in. In his recipe the smoky flavour of the prawns is softened by a cauliflower topping. For more flavour, puree roasted capsicum and smoked paprika into
a mayonnaise as a topping. "It's a tasty, light dish which can be prepared in advance," Brown says. "The prawns can easily be replaced by salmon or scallops." Make a smoker with a roasting pan, cake rack and a lid. Add cinnamon and lemon zest to the woodchips and smoke for about five minutes. To wash it down Brown recommends a Sauvignon Semillion or a Pinot Gris. Alternatively you could have a classical cocktail, the Kier Royale, by adding cassis (blackcurrant) to champagne.
