Prawn Cocktail

The iconic, retro starter of 1970s British dinner parties: a cool prawn cocktail in a pink Marie Rose sauce.

1. Clean the prawns, and if raw, cook them in salted water in 2-3 minutes (they are right when they turn pink and curl up), then cool them.

2. For the Marie Rose sauce mix the mayonnaise smooth with the ketchup – you should get a pale pink colour.

3. Add the lemon juice, the Worcestershire sauce and a pinch of cayenne pepper, then taste it and salt it.

4. Cut the lettuce into thin strips, and pile it into the bottom of stemmed glasses or small bowls.

5. Arrange the prawns on the lettuce, and drizzle them generously with the sauce.

6. Sprinkle it with a pinch of cayenne pepper, and serve it with crisp toast made from the bread.

Tip: It is best ice-cold – chill the glasses too before serving. A few drops of fresh lemon juice on top freshen the flavour.