It’s time to bring the 1970s classic back to life. Homemade creamy Marie-rose sauce, juicy prawns, and lettuce, warp back to the love era and help revive this bright pink groovy seafood salad.

Mix mayonnaise, crème fraîche, ketchup, Tabasco sauce, Worcestershire sauce, and lemon juice together in a bowl. Adjust the spice level to taste.

Stir in the cooked peeled prawns until fully coated in the Marie-rose sauce. Place in the refrigerator for at least 30 minutes to chill.

Serve the prawn salad retro 70s style, arranging a whole leaf of lettuce inside a martini glasses, add chopped cucumber, sliced avocado and a squeeze of lemon. Spoon the prawns and Marie-sauce mixture into the glass, and sprinkle with cayenne pepper. Serve chilled and garnished with a lemon wedge.

For the sauce • 5 tbsp mayonnaise • 4 tbsp crème fraîche • 3 tbsp ketchup • dash Tabasco sauce, to taste • dash Worcestershire sauce, to taste • 2 tbsp lemon juice • 400g large cooked, peeled prawns

For serving • 5 lettuce leaves (Little Gem) • 1 cucumber, chopped • 2 avocados, sliced • 2 lemons, juiced • pinch cayenne pepper • 1 lemon, cut into wedgets