It's been à la mode and it's been dismissed as a hackneyed old 60s cliché — but the prawn cocktail is once again beginning to reclaim its status as a Christmas Day staple on the dining table. According to the Mirror this week it has stood the test of time since its culinary heyday half a century ago.
The signature hors d'oeuvre has been a crowd-pleaser to tickle the palate just before the big bird lands on the table, with its light freshness cutting through all the other festive stodge. But did you know you might have been making a bit of a party faux pas by serving it with lashings of Marie Rose sauce without questioning the recipe?
Celebrity chef Adrian Martin thinks so. He has revealed a common mistake people make before filling the glass dish with the tasty mixture. The owner and head chef of the Wildflower Restaurant in London has shared a pearl of wisdom ahead of Christmas Day and that could elevate your simple prawn cocktail to great heights.
