In terms of a first course I rarely make prawn cocktail at home. That’s because I’m very greedy and would rather have a whole plateful of what I think is one of the most delicious dishes ever invented. Having said that, there’s nothing quite like tucking into a really luxurious prawn cocktail at a restaurant, packed into a very elegant cocktail glass, garnished with whole prawns wedged on the rim.

I was a teenager in the 1970s and prawn cocktail was always on the menu when I went out with my family to eat, usually at a pub. I always ordered it. The taste of that marie rose sauce, poured over juicy prawns on a bed of iceberg lettuce, cucumber and tomato – accompanied by soft slices of brown bread and butter. Delicious. At the time it seemed so adventurous and grown up. Now it’s considered very retro.

Marie rose sauce

Below are the ingredients I use in my version of marie rose sauce. I’ve given some quantities but its worth experimenting for yourself to see what you prefer. Most recipes I’ve researched say ‘a dash’ of Tabasco and ‘a dash’ of Worcester sauce, but I like more generous amounts.

You can find much fancier versions of marie rose sauce often with added brandy (I’ve also seen recipes with vodka) but I usually stick to the following:

• Mayonnaise (about 4 tablespoons)
• Tomato ketchup (2 tablespoons)
• Worcester sauce (some like ‘a dash,’ I like at least a tablespoon)
• Tabasco – about a tablespoon suits my taste (but experiment as it’s hot stuff)
• Lemon juice (a really good squeeze)
• Cayenne pepper (a couple of pinches)
• Salt (add a good pinch, then add more if necessary after tasting)
• Pepper (as above)

These days I try and avoid ultra processed products so tend to use Sainsbury’s So Organic Mayonnaise or an equivalent (although occasionally I make my own). Sometimes I’ll add a bit of yoghourt to the mayo. I also use Wilkin & Son’s Tiptree Ketchup rather than Heinz or supermarket own brands (again, cutting down on ultra processed food).

Mix all the dressing ingredients together – give them a good stir until smooth.

For my salad I always use very crispy leaves such as Romaine lettuce, Little Gem or Iceberg (washed and dried using a salad spinner or clean tea towels). Cucumber and tomato are an absolute must but I often add avocado. I’m always very generous with the (ready cooked) prawns. For this version I’ve also added a few small salad potatoes (cut up and cooked in water in their skins in the microwave) because (very sadly!) I didn’t have any soft brown bread and butter.

Arrange the salad ingredients and mix in the dressing.

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