Nick Jones’ prawn cocktail recipe

A man with an apron cooking.
Prawns and bread.

This classic starter for your Easter Sunday meal includes a brandy twist

Soho House founder Nick Jones prefers starters that can be served in the kitchen while guests arrive, drink and catch up, such as ‘a big bowl of prawn cocktail that people can scoop up on a chunk of bread or a baby gem lettuce leaf.’ While not everyone will be able to partake in their usual gathering this Easter, this crowd-pleaser is fine for any size of group. 

Taken from the Eat Drink Nap book, available on here, Nick shares the recipe for his take on this classic dish. 

Pair with yesterday’s Nick Jones roast chicken recipe for the perfect Easter menu.  


Serves six

360g/ 12 oz cooked, peeled Atlantic prawns, drained of excess liquid

For the Marie Rose sauce
300ml/ 10 oz cups good-quality mayonnaise
2 dashes of brandy
1 1⁄2 tbsp tomato ketchup 
A couple of drops of Worcestershire sauce
A pinch of paprika 

To serve
1 Iceberg lettuce, shredded
1 lemon, cut into wedges 
Crusty, buttered bread or whole baby gem leaves for scooping 


1. Mix the Marie Rose sauce ingredients together in a bowl.
2. Add the prawns and combine until each one is well coated.
3. Put the shredded Iceberg lettuce into a serving bowl and spoon over the prawns.
4. Sprinkle with paprika.
5. Serve with big lemon wedges and torn pieces of bread or baby gem leaves for scooping. 

House Tip: add more Worcestershire sauce for spice, or more brandy if you like a less creamy sauce.

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