Pink Fizz and prawns make a colourful New Year's Eve cocktail party

Barbecue nori prawns with lemon soy

Serves 6

12 green raw prawns, peeled, with tails left on

2 sheets of nori seaweed

1 tbsp sesame oil

1 tbsp olive oil

1 tsp togarashi*

½ tsp sea salt, crushed

3 tbsp soy sauce

1 tbsp lemon juice

1 lemon, quartered

Heat the barbecue or grill. Thread each prawn on to a skewer from tail to top so it lies straight.

Cut nori into strips three centimetres wide and eight centimetres long and wrap around the waist of each prawn, moistening the end and pressing firmly to make it stick.

Mix sesame oil and olive oil and brush over prawns and nori. Dust prawns with togarashi and salt and grill for three minutes on one side and one minute on the other until pink.

Mix soy sauce and lemon juice. Serve prawns with lemon wedges and lemon soy for dipping.

*Togarashi is a Japanese mix of dried chilli, sansho pepper, sesame seeds and seaweed. You can substitute with a mix of dried chilli, pepper and crushed sesame seeds.

Salmon and avocado tartare

Serve with drinks on crisp corn chips or pastry cases or as a first course wrapped in small triangles of flat mountain bread.

100g very fresh salmon fillet, skin and pin bones removed

100g smoked salmon

1/2 avocado, peeled

1 tbsp lime or lemon juice

1 tbsp pickled jalapeno chillies

2 tbsp finely chopped coriander, plus extra for serving

50g salmon roe

Finely dice the salmon fillet and the smoked salmon, combine and chop again until fine and well mixed.

Finely dice the avocado, toss in juice and set aside.

Drain the jalapeno chillies and finely dice. When ready to serve, combine the salmon with the avocado, lime juice, jalapenos and coriander. Gently toss with most of the salmon roe.

Serve topped with remaining roe and more coriander leaves.

Pink Fizz

Makes 6

500g red berry sorbet or gelato

chilled sparkling wine

Chill six tall, elegant tulip glasses. Fill with scoops of red berry sorbet and (slowly) top with chilled sparkling wine. The wine will fizz up around the sorbet (and over the glass, if you're not careful) and turn the whole drink a gloriously frothy pink. Serve with long parfait spoons.

For a non-alcoholic version: Make strawberry milkshakes by whizzing 400g of hulled strawberries with 400ml cold milk, 250g vanilla ice cream and 2 tbsp honey until frothy. Serve chilled.