Curtis Stone dishes out some great tips for creating a Seafood Platter, not just for Christmas but any time of year.
There is one brilliant tip in this video and that is to line you platter with salt before you add the ice and then sprinkle some more salt over the top of the ice. This will prevent the ice from melting so all the hard work you put in to creating the platter does not melt away.
When slicing lemons or limes Curtis uses the cheeks, this leaves the pips behind.
For his platter Curtis uses prawns, oysters, crab legs, scallops and lobster. Naturally you can use whatever is available locally.