1. To make the shortcrust pie case, preheat oven to 200C. Combine the flour, butter and salt for the pastry in a food processor and blend until they resemble coarse breadcrumbs. Add 2 tbsp of cold water a little at a time and pulse until the mixture comes together in a mass. Lightly knead a few times to form a consistent dough, wrap in cling film and refrigerate for 20 minutes. 

2. Roll out the dough to a ½ cm thick circle and press into a 22cm fluted tart tin. Put in the freezer for 10 minutes to firm, then line and weight with pastry weights and bake for 10 minutes. Remove the weights and bake for a further 5-10 minutes, until golden brown. Allow to cool to room temperature in the tin and then chill until ready to use. For the spicy tomato cocktail sauce, combine all the ingredients using a stick blender. Season to taste and toss through the prawns. 

3. Combine the celery, spring onion, mayonnaise and sour cream and spread onto the base of the pie case. Scatter with iceberg lettuce, then place the prawns on top. Scatter with the cherry tomatoes, cocktail onions, cornichons, parsley and chives. Serve immediately with lemon wedges. 

Tip: Even if you peel prawns before poaching, poach the shells with them anyway and use as little water as possible. This will maximise the flavour. And never boil prawns vigorously, as that will make them tough.

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