The 1960s had a lot of fun with food; prawn cocktails were all the rage, and cheese fondue was the ultimate dinner party food.
Most of these recipes have survived the changing culinary scene, though, and would still go down a treat at any gathering.
Who can resist a prawn cocktail? Fresh, light, and the perfect showcase for beautifully succulent seafood, prawn cocktails are still a great starter choice today. Try this slightly updated version, prawn cocktail with zucchini and mint salad.
Beef bourguignon was made popular in the ’60s by the now infamous Julia Child. She described it as “certainly one of the most delicious beef dishes concocted by man”, and we couldn’t agree more. It’s also deceptively simple to make, and well worth the time.
And then, for dessert, the amazingly impressive baked Alaska. Gorgeously silky ice cream, baked in a meringue shell, a scientific marvel. Try this chocolate and cherry bombe alaska for a wow-worthy treat.
