From the 1960s to the 1980s there was only one starter you could serve to get your dinner party off with a swing: the prawn cocktail. Served in a wine glass, this gloopy mix of defrosted prawns and ...

Everything depends on the quality of the prawns. If you buy them shell on, you’ll need about twice the weight, but they’ll taste even better after peeling. It’s worth being careful about the ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. A few days ago, a friend texted me out of the blue. “Man eating prawns with dip on the train,” she said. “Quite ...

The humble prawn cocktail is a Christmas Day staple on dining tables across the country, standing the test of time since it reached culinary stardom in the Sixties. The signature hors d'oeuvre is the ...

This British starter, served in a glass, never fails to impress, with a classic vinegar-oil dressing Ingredients 500 gms iceberg lettuce 800 gms Atlantic prawns (Raw, peeled) 1500 ml fish stock (made ...

It's a retro classic that was a staple of the 1970s dinner party. And it seems the prawn cocktail has stood the test of time, leading the line in the nation’s dream three-course meal – alongside steak ...

A classic starter credited to the English restaurant critic and chef Fanny Cradock, prawn cocktail has never really gone out of fashion. Done properly, it's simple to prepare, delicious and great for ...