Joanne Heynen’s recipe was inspired by her (now) husband when he took her on a very special picnic, champagne and ring in hand. He sounds like a keeper to us Joanne, and your recipe is too. Popping food in to jars like this is incredibly smart on looks and practicality and really, what could be easier?
- In a glass jars with screw top lids layer some finely shredded iceberg lettuce. Followed by chopped crab meat, prawns or crayfish that has been mixed with some good-quality mayonnaise, finely chopped spring onion and some tabasco sauce.
- Add more shredded lettuce (not too much), followed by chopped hard-boiled egg. You can repeat the layers if you like or stop at this.
- Top with some black caviar.
- Dip your fork all the way to the bottom to get some of each layer and enjoy with a glass of champagne.
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