Retro Prawn Cocktail with Brandy Marie Rose

⏱ 15 min · Serves 4

The dinner-party classic, done properly: cold sweet prawns in a glossy pink sauce with a whisper of brandy and horseradish, piled on crisp shredded lettuce with lemon and buttered brown bread. Ten minutes, zero cooking, endless nostalgia.

Per serving: 465 kcal · 26.0g protein · 25.0g carbs · 29.0g fat

Ingredients

• 400g cooked cold-water prawns, drained and patted dry
• 4 tbsp good mayonnaise
• 2 tbsp tomato ketchup
• 1 tsp creamed horseradish
• 1 tsp Worcestershire sauce
• 1 tsp brandy (optional but lovely)
• A few drops Tabasco
• Juice of 1/2 lemon, plus 4 lemon wedges to serve
• 1/2 tsp caster sugar (optional, to balance)
• Salt and freshly ground black pepper
• 1 baby gem lettuce, finely shredded
• 1/4 cucumber, deseeded and finely diced
• 1 ripe avocado, diced (optional)
• 1/2 tsp smoked or sweet paprika, for dusting
• Small handful chives or dill, snipped
• 4 slices brown bread and butter, to serve

Method

1. Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce, brandy, Tabasco, half the lemon juice and the sugar in a bowl until smooth and pale coral. Season with salt and plenty of black pepper, then taste and adjust: more Tabasco for heat, more lemon for lift.
2. Pat the prawns very dry (wet prawns make watery sauce). Fold them into the sauce, keeping a few back for the top. Chill for 10 minutes if you have time.
3. Toss the shredded lettuce and cucumber with the remaining lemon juice and a pinch of salt. Divide between 4 glasses or small bowls, adding the avocado if using.
4. Spoon the dressed prawns over the lettuce, then perch the reserved prawns on top.
5. Dust with paprika, scatter with chives or dill, and tuck a lemon wedge on each glass. Serve immediately with buttered brown bread.