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 perfect crowd-pleaser to serve before the big bird lands on the table, as its light freshness cuts through all the glorious festive stodge.
You may have served up lashings of prawns in Marie Rose sauce for many years without questioning your recipe, but one celebrity chef has revealed a common mistake most people make before filling up the glass with the delicious mix. Adrian Martin, owner and head chef of Wildflower Restaurant in London, has shared some pearls of wisdom ahead of Christmas Day feasting and it could elevate your simple prawn cocktail to new heights.
