Plump, juicy and freshly cooked by us each day, our King Prawns are one of those wonderfully useful things to have in the fridge. They're larger and a little firmer than our North Atlantic prawns, with a satisfying meaty bite and a lovely sweet flavour and because they're already peeled, there's absolutely no work involved.

Eat them simply with a squeeze of lemon and a little mayonnaise, pile them generously into sandwiches, wraps or salads, or make a gloriously retro prawn cocktail. A classic Marie Rose is hard to beat, although a punchy Bloody Mary dressing with tomato, Worcestershire sauce and a little Tabasco takes things in a rather delicious direction.

They're also brilliant for quick suppers too - stir through pasta, scatter over rice or add to a curry right at the end. Just remember they're already cooked, so they only need warming through rather than cooking again.

Did you know…
The prawn cocktail became one of the fashionable British dinner-party starters during the 1960s and 70s. It may have acquired a slightly retro reputation since, but it never really disappeared and with sweet prawns, crisp lettuce and plenty of Marie Rose sauce, we can completely understand why. Some things are classics for a reason!