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1970s recipes are making a comeback and here's how you can make the dishes at home

Try these tasty recipes from Black Forest gateau, to prawn cocktail and Scotch eggs

(Image: Recipe by Asda)

Move over smashed avocado on toast, retro favourites are making a comeback.

1970s classics like trifle, Black Forest gateau and chicken kievs are seeing a revival, according to a survey by BBC Good Food.

The Times reports that trifle remains the most popular 1970s dish - gracing 45% of our dinner tables at least this year.

Coming in a close second was the humble chicken kiev, followed by rice pudding, scotch eggs and prawn cocktail.

If you fancy making some retro classics, give our recipes below a try.

Prawn cocktail

(Image: Recipe byGillsGillsGills.com)

Serves 2

Prep time: 10 minutes

Ingredients:

For the sauce:

4 tbsp good mayonnaise

½ tbsp tomato ketchup

1 tsp Worcestershire sauce

Tabasco, to taste

Lemon juice, to taste

2 tsps Mango vodka

For the salad :

200g prawns

1 little gem lettuces

10 cherry tomatoes

½ cucumber

2 sticks of celery

Method:

  1. Put the mayonnaise in a bowl and whisk to loosen, then add the other ingredients and taste, adjust by adding more to your liking.
  2. Place a celery stick upright in each of the glasses. Now prop them up with the lettuce, tomatoes and cucumber and top with all the prawns apart from one.
  3. Adorn your glass by placing a prawn on the edge and adding a slice of lemon. Drizzle over the sauce and enjoy your tasty cocktail.

Scotch eggs

(Image: Recipe by Asda)

Serves 4

Prep time: 40 minutes (including chilling time)

Cooking time: 12 minutes

Ingredients

125g white bread (ideally, about three days old)

6 large eggs

400g Extra Special Traditional Pork Sausages, skins removed

75g Chosen by you Black Pudding, skinned and finely chopped

1 tbsp fresh thyme, chopped

2 tbsp plain flour

Sunflower oil, for deep frying

Method

  1. Heat the oven to 140°C/120°C Fan/Gas 1. Whizz the bread in a food processor or blender to make crumbs. Spread them on a baking tray and put in the oven for 10 minutes. Leave to cool.
  2. Meanwhile, heat a pan of water to a gentle boil. Add four of the eggs, bring back to the boil and simmer for six minutes. Pour out the hot water, and leave the pan under cold running water until the eggs are cool to the touch. Remove the shells.
  3. Mix the sausage meat with the black pudding and thyme. Divide into four equal portions. Put each portion on a sheet of cling film, put another sheet on top, then use the palms of your hands to flatten the meat into 14cm rounds or patties.
  4. Put the flour in a shallow dish and roll the peeled eggs in it. Put each egg on a pattie and wrap the meat around to cover. Press the edges down lightly to seal.
  5. Lightly beat the remaining two eggs with the milk and put in a shallow dish. Put the crumbs in another dish. Coat the meat in the egg mixture then the crumbs. Chill for 30 minutes.
  6. Heat the oil in a deep-fat fryer to 170°C. Fry the Scotch eggs for about 10-12 minutes until crisp and golden. Put on a sheet of kitchen paper to drain off the oil.

Black Forest gateau

(Image: Recipe by Asda)

Serves 20

Prep time: 40 minutes

Cooking time: 45 minutes

Ingredients

100g Extra Special Ivory Coast Dark Chocolate (70% cocoa solids)

175g plain flour

1 level tsp bicarbonate of soda

1 level tsp baking powder

100g cocoa

100g ground almonds

200g butter, softened

275g light soft brown sugar

½ tsp vanilla extract

3 large eggs

150ml buttermilk

350g pack of Asda Fresh From Frozen Morello Cherries

75g granulated sugar

300ml double cream

½ x 340g jar Extra Special Cherry Conserve

Fresh red cherries (or black cherries), to decorate

50g Chosen by you Dark Chocolate (50% cocoa solids), grated, to decorate

Method

  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease 3 round tins, 20cm across. Line the bases with baking paper. Melt the chocolate in a bowl, over a pan of hot water - don't let the bowl touch the water. Set aside.
  2. Sift the flour, bicarbonate of soda, baking powder and cocoa into a large bowl. Stir in the ground almonds.
  3. In another large bowl, beat the butter, brown sugar and vanilla until pale and creamy. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the last one. Add the melted chocolate and combine.
  4. Fold in the rest of the flour mixture and the buttermilk. Divide between the tins and bake for 25-30 minutes or until the tops spring back when pressed lightly. Leave to cool on a wire rack.
  5. Put the frozen cherries in the pan with the granulated sugar. Cover and cook gently for 10 minutes - the fruit should release juice, so you don't need to add water. Tip into a bowl. Leave to go cold.
  6. Whip the cream until it just holds its shape. Put one of the sponges on a serving plate. Spread with half the cherry conserve and a third of the cream. Drain the cooked cherries and put half on top.
  7. Put another sponge on top and repeat with the rest of the jam, another third of the cream and the cooked cherries. Top with the third cake. Dollop cream on top and decorate with cherries and grated chocolate.
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