15 unpopular retro recipes that actually taste amazing

A taste of nostalgia

While some dated dishes should stay firmly in the past (aspic, anyone?), there are plenty of retro recipes that are well overdue a comeback. From French favourite duck à l'orange to delightfully kitsch desserts like pineapple upside-down cake, we've compiled a collection of old-school eats we'd love to see back on the menu – all of which are sure to stir up some happy memories.

Read on to discover 15 blast-from-the past recipes that still taste delicious today.

Prawn cocktail

Prawn cocktail – consisting of prawns dressed in Marie Rose sauce and served on a bed of lettuce – was a staple of restaurant and dinner party menus from the 1950s-70s. Made well, with juicy prawns and crisp, fresh lettuce, we think this starter still has the power to impress. It's all about the sauce, so rather than using a jar, rustle up your own with just a few simple ingredients. As for the prawns, try using Atlantic shrimp; small, sweet and slightly salty, they're packed with flavour.

Prawn cocktail

Keep it retro by serving this old-school starter in cocktail or Martini glasses. For two people, you'll need 9oz (250g) fresh, juicy prawns. For the sauce, simply mix together 4 tbsp good-quality mayonnaise with 1 tbsp tomato ketchup, then add a few shakes of Tabasco sauce, a squeeze of lemon juice and a good pinch of paprika. Shred a gem lettuce and divide it between the glasses, then toss the prawns in the sauce and pile them on top, adding a sprinkling of paprika. Pop a wedge of lemon on the side of the glass, and there you have it!

Vol-au-vents

No 1960s party would be complete without a tray of these puff pastry snacks – served hot or cold, and often filled with coronation chicken (or even condensed mushroom soup). Vol-au-vent literally means 'wind blown' in French, and the name refers to the lightness of the pastry. Back in the day, you'd find the pastry cases in the freezer aisle, but these days they're trickier to track down. Fortunately, they're easy to make from scratch at home. Use all-butter pastry for the best results, and try fillings like flakes of hot smoked salmon mixed with mayo and horseradish, or mushrooms sautéed with garlic and crème fraîche.

Vol-au-vents

To make six vol-au-vents, you'll need 8oz (225g) pastry. Cut out 12 circles, measuring 3in (7.5cm) in diameter, with a floured cutter. Put six of the circles on a dampened baking sheet (this will help them rise); then, cut out the centres from the other six with a smaller cutter to form rings. Put the rings on top of each circle, press down slightly, brush them with milk or beaten egg yolk, then pop them in the fridge to chill for about 15 minutes. Bake in a very hot oven (220ºC/200ºC fan/450ºF/gas mark 9) for 15 minutes, then reduce the temperature to 200ºC/180ºC fan/400ºF/gas mark 6 for 10 minutes, until the vol-au-vents are browned and crisp. You could also bake the cut-out circles to make lids.

Devilled eggs

The ultimate 1970s canapé! The term 'devilled' refers to the fact that these eggs are stuffed with a spicy filling, often made with mustard, paprika or curry powder. Admittedly, they're a little bit fiddly to make, but it's an easy process if you've got nimble fingers – and they're so worth the effort. To make them, the yolks are spooned out of hard-boiled eggs, then mashed up with mayonnaise, oil, Tabasco, mustard and a little water. The mixture is then piped back into the cavities where the yolks used to sit. You can add any seasonings, spices and herbs you like to make them your own, though a final flourish of chopped chives is traditional.

Devilled eggs

Boil six eggs in simmering water for nine minutes, then plunge them into a bowl of iced water to stop them from overcooking. Once cold and peeled, slice the eggs in half lengthways, then scoop out the yolks into a large bowl using a teaspoon. Add 6 tbsp mayonnaise, 4 tbsp extra-virgin olive oil, a few shakes of Tabasco, a spoonful or so of mustard (to taste) and the seasoning of your choice. Use a stick blender to whiz up the mixture until you have a smooth paste (if it seems still too thick to pipe, add a little boiling water). Then, using a piping bag with a star nozzle for that retro look, pipe the paste back into each cavity. Scatter your eggs with snipped chives to serve.

Waldorf salad

An American classic, the Waldorf salad was created for a charity ball in 1893 by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria in New York. It was quick and easy to assemble; its original incarnation consisted simply of chopped apples and celery mixed into a mayonnaise dressing. It's still served at the hotel to this day, though these days the mayonnaise has been replaced with a mixture of crème fraîche, yogurt, lemon juice and walnut oil. The apples and celery remain alongside some modern additions: toasted walnuts, grapes, black truffle and micro greens.

Waldorf salad

We've made a few tweaks to Tschirky's original recipe to bring this fresh, crunchy salad up to date. First, core two sharp apples, and cut them into matchsticks. Halve a handful of grapes, then mix them with 2oz (60g) chopped toasted walnuts. For the dressing, combine 3.5oz (100g) mayonnaise with 2 tbsp thick yogurt and a squeeze of lemon juice. Peel two sticks of celery to get rid of the strings, then finely chop. Mix the apple, celery, grapes and walnuts, toss them in the dressing, pile them onto a bed of salad leaves, then drizzle with a little walnut oil. This will make enough for a side salad for four – but to make it more substantial, add some shredded chicken or turkey.

Chicken Marbella

It may sound Spanish, but this fantastic chicken dish – which sees chicken marinated with olives, capers and prunes, then cooked in white wine – has roots in New York. It was first served back in 1977 at The Silver Palate deli, owned by Julee Ross and Shiela Lukins. To make it, start by preparing a marinade. Combine 4fl oz (125ml) each olive oil and red wine vinegar, 9oz (250g) pitted prunes, 4oz (125g) each pitted green olives and capers (with a little juice), six bay leaves, a head of garlic (cloves peeled and puréed), 2oz (60g) dried oregano, 2 tsp salt and 1/4 tsp black pepper.

Chicken Marbella

Add eight large chicken pieces to the marinade, coat them well, then leave them overnight in the fridge. When you're ready to cook, heat the oven to 180ºC/160ºC fan/350ºF/gas mark 4. Meanwhile, arrange the chicken pieces in a single layer in a baking dish, and spoon over the marinade. Sprinkle 9oz (250g) brown sugar over the top, then pour 8fl oz (250ml) white wine around the chicken. Bake for an hour, basting a few times. After 30 minutes, remove the chicken and top it with the prunes, olives and capers. Reduce the pan juices by half, then strain, add 2 tbsp chopped parsley, and pour over the chicken. Our recipe will serve eight.

Spaghetti casserole

In the 1950s, cookbooks and women's magazines were packed with thrifty, freezer-friendly family recipes – many of which used leftovers in new and interesting ways. This easy casserole was a firm favourite, consisting of cooked spaghetti mixed with a sauce of minced beef, condensed tomato soup, vegetables and grated cheese. Back in the 1950s, the only dried pasta readily available was either spaghetti or macaroni, though today you could try using rigatoni or fusilli instead. To serve six, fry off 1lb (450g) minced beef with an onion until browned. Add a can of chopped tomatoes and a 14oz (400g) jar of tomato-based pasta sauce, along with a few teaspoons of dried oregano or Italian seasoning. Mix well.

Spaghetti casserole

Cook 8oz (225g) spaghetti for a few minutes less than the usual cooking time, then drain and toss in olive oil. Heat the oven to 180ºC/160ºC fan/350ºF/gas mark 4. Oil a large baking dish, put half the spaghetti into the bottom, add half the meat sauce, then spoon on dollops of ricotta cheese (around 9oz/250g). Add 4oz (125g) grated mozzarella, then the remaining spaghetti and meat sauce. Top with a further 4oz (125g) grated mozzarella and a few tablespoons of grated Parmesan. Cover with oiled foil and bake for 40 minutes, then uncover and bake for a further 10 minutes. Allow it to rest for five minutes before serving.

Steak Diane

Steak Diane – fillet steak cooked in butter, then served with a cream sauce flavoured with mustard and Worcestershire sauce – epitomised glamorous restaurant dining in the 1950s and 1960s, when they were flambéed with brandy at the table. The origins of the dish may lie in London or New York, though we can say for sure it was inspired by classic French cooking. It fell out of fashion in the 1970s, but we think it'd still make the perfect date-night dinner for two; it's quick to make and would be perfect with sautéed potatoes (or even oven fries, if you're short on time).

Steak Diane

Season two fillet steaks with sea salt, then cook them in foaming butter (around 2 tbsp) over a medium-high heat, turning every minute to build up an even crust (allow eight minutes for rare steaks). Set aside on a plate, then add cracked black pepper and a finely chopped shallot to the pan. Cook for a few minutes, then add 2 tbsp brandy; allow it to bubble to burn off the alcohol. Lower the heat and add 2 tsp Dijon mustard, 1 tsp Worcestershire sauce and 7fl oz (200ml) strong beef stock. Reduce by half, stir in 3 tbsp crème fraîche, and simmer until creamy. Return the steaks and any juices to the pan, spooning the sauce over the top. Serve immediately, with the side dish of your choice.

Quiche Lorraine

Chef, author and TV personality Julia Child made French cooking accessible to American audiences back in the 1960s via her TV show The French Chef. A cookbook soon followed, and voilà – quiche Lorraine became hugely popular. This classic dish is very simple, consisting of an open pie crust filled with eggs, cream, bacon lardons and Gruyère cheese. It can be served hot or at room temperature but, traditionally, never straight from the fridge. It's always a crowd-pleaser, and homemade versions beat anything you could buy from a shop.

Quiche Lorraine

To serve eight, use 9oz (250g) shortcrust pastry to line a buttered loose-based 8in (20cm) flan tin. Chill for 30 minutes, then blind bake in the oven at 220°C/200°C/425°F/gas mark 7 for 20 minutes. Reduce the oven to 180°C/160°C/350°F/gas mark 4. Fry 6oz (175g) smoked bacon lardons until crisp, drain on kitchen paper, then scatter over the pastry base, adding 4oz (125g) grated Gruyère. Whisk together two large eggs with 9oz (250g) crème fraîche, and season well. Pour into the pastry case and bake for 25 minutes, until just set and browned.

Beef stroganoff

Countless beef stroganoffs were served at dinner parties in the 1970s – but did you know that this classic dish was named after Russian nobleman Count Pavel Stroganoff, and invented by his French chef in the 19th century? The 1970s version was often made by coating strips of beef in mushroom soup straight from a can and, invariably, the beef was overcooked until chewy. However, properly made with good ingredients (and no canned soup!), this dish is still a winner, especially with buttered tagliatelle or creamy mashed potatoes.

Beef stroganoff

To serve four, melt a large knob of butter in a frying pan, then cook a finely chopped onion and 9oz (250g) sliced mushrooms over a medium heat until browned. Remove and set aside, then add 1lb (450g) fillet or sirloin steak strips to the pan and cook for a few minutes. Add 4 tbsp brandy or white wine, then cook for a further minute. Return the mushrooms and onions to the pan, add 4fl oz (125ml) beef stock, and cook until it starts to bubble. Stir in 8fl oz (250ml) sour cream, season well and serve when piping hot.

Duck à l'orange

Legend has it that when Catherine de Medici married the Duke of Orléans back in the 16th century, her Italian chefs took this recipe with them to the French court. Yet again, it took American TV chef Julia Child to bring this classic dish back to life – and it became a staple dinner party and restaurant dish in the 1960s. Duck's a fatty, slightly gamey meat, so pairing it with tart, sharp oranges makes for a perfect flavour combination. The original recipe involves roasting and jointing a whole duck, but we've adapted it to make an easy dish for two.

Duck à l'orange

Slash the skin side of two duck breasts, sprinkle with sea salt, then roast in a very hot oven, skin-side up, for 20 minutes. Meanwhile, for the sauce, take a tablespoon of duck fat from the roasting tin, then fry a large, chopped shallot until softened. Add 2 tbsp orange liqueur (such as Grand Marnier or Cointreau) and 3 tbsp red wine to the pan, let it bubble for a few seconds, then add the juice of an orange and 3 tbsp water. Stir in 2 tbsp good-quality orange marmalade and a sprinkle of orange zest. If you prefer a thick sauce, mix 1 tsp cornflour with a little water, add it to the pan, then stir until thickened. Serve with roast potatoes, with the sauce poured around the duck breasts.

Cheese fondue

The concept of fondue has been around for centuries, but the bubbling pan of hot, melty cheese as we know it today was actually the brainchild of the Swiss Cheese Union, which used it as a marketing tool to get people to eat more Swiss cheese in the mid-20th century. Needless to say, it worked! Fondue sets were all the rage in the 1970s, but since then, they've drifted out of fashion. We think it's time to give fondue another go; it's the perfect communal dish to dig into when you have friends round for dinner. If you don't have a fondue set, a portable camping stove will do the job – though long forks or skewers are essential.

Cheese fondue

Our recipe serves six. To start, rub the base of a pan with a cut clove of garlic. Add 12fl oz (350ml) dry white wine to the pan and heat gently until simmering. Next, mix 10oz (300g) grated Gruyère with 2 tsp cornflour. Add the mixture to the pan a little at a time, stirring gently. Once the first batch has melted, add another handful, and keep going until all the cheese has been incorporated. Give your fondue the traditional finish by adding a small glass of Kirsch, then you're ready to dip. Go classic with cubes of slightly stale baguette or try dipping mini roast potatoes.

Pineapple upside-down cake

In the 1920s, tinned fruit had just been introduced – and it was the height of fashion. The Dole fruit and vegetable company, which still produces tinned fruit to this day, launched a competition to highlight different ways of using its tinned pineapple, and the pineapple upside-down cake was born. It may be a throwback to tinned fruit's heyday, but we think it's tasty enough to make a comeback (just remember to use tinned pineapple in fruit juice rather than syrup for a better flavour). For our recipe, you'll need a buttered tin without a loose base; we used a tin 8in (20cm) at the base and around 9in (24.5cm) at the top.

Pineapple upside-down cake

Using an electric mixer, whisk 6oz (175g) each soft butter and light brown sugar until pale and fluffy. Add three eggs gradually, beating well after each addition. Sift in 7oz (200g) self-raising flour, folding in gently until everything's mixed together. Sprinkle 2 tbsp caster sugar onto the base of the tin, then drain a tin of pineapple. Arrange six to eight pineapple rings on top, adding glacé cherries to the centre of each one. Pour over the batter, then bake at 180ºC/160°C/350ºF/gas mark 4 for 40 minutes, or until a skewer comes out clean. Run a knife around the edge, then invert the cake over a serving plate or cake stand.

Banoffee pie

This gooey, super-sweet banana and toffee pie was invented at the Hungry Monk restaurant in East Sussex, England back in the 1970s. A hit with all ages, it's very easy to make, with few ingredients; a buttery biscuit base is filled with caramel and sliced bananas, then topped with whipped cream and chocolate shavings. The original recipe involved making caramel from scratch by combining sugar, butter and condensed milk, but these days it's far easier (and quicker) to use a can of caramel or dulce de leche. You could even give the pie a modern twist by adding a pinch of sea salt to the caramel to cut through the sweetness.

Banoffee pie

Mix 8oz (225g) crushed digestive biscuits with 5oz (150g) melted butter, then use the mixture to line the base and sides of a 9in (23cm) fluted flan tin. Allow it to chill in the fridge for an hour. Stir 14oz (400g) tinned caramel to loosen it, then spread it over the biscuit base. Slice three bananas and put them over the caramel, then pop the whole thing back into the fridge while you whip 10fl oz (300ml) double cream with 1 tbsp icing sugar. Cover the pie with the cream, then grate over some dark chocolate to finish.

Peach Melba

This elegant yet simple dessert was created by world-renowned chef Auguste Escoffier at The Savoy Hotel in 1893 – and it was named after Australian opera star Dame Nellie Melba, who was staying at the hotel while performing at the Royal Opera House. It's surprisingly simple to make: poached peaches are covered in a vibrant raspberry sauce, then served with ice cream. Peach Melba often featured on restaurant menus in the 1950s and 60s, when it was mostly made with tinned peaches; however, it's a lovely dessert to make when fresh peaches are in season. Poaching peaches intensifies their flavour (and it's also handy if they're a little on the hard side).

Peach Melba

To serve four, first make a sugar syrup in a large, shallow pan, using 12oz (350g) caster sugar and 12fl oz (350ml) water. Allow the sugar to dissolve gently, then leave it to bubble for about five minutes. Add four halved peaches (you can take out the stones later) and poach for about three minutes a side. Remove the peaches, then take off the skins. For the raspberry sauce, whiz up 7oz (200g) raspberries with 1 tbsp icing sugar in a blender, then push the mixture through a sieve to remove the seeds. Put two peach halves in a dish, top with a little sauce and add a scoop of ice cream. Any remaining sauce can be served separately.

Banana split

Though a few cities in the US claim to have invented the banana split, only Wilmington, Ohio hosts an annual banana split festival. This iconic dessert was a fixture of menus at soda fountains and Wimpy Bars in the 1950s but, sadly, it's fallen out of fashion since then. It's a quick and easy dessert to make, with no cooking required (unless you fancy making your own chocolate sauce, that is). We think it's still a classic – and we guarantee the kids will love it.

Banana split

Make sure you have ripe bananas – if they're a little under-ripe, they'll be starchy, rather than sweet. Simply split a banana lengthways, add a scoop each of chocolate, vanilla and strawberry ice cream, then pour over some chocolate or caramel sauce (or an ice cream syrup of your choice). Top your banana split with a spoonful of whipped cream, a sprinkle of chopped nuts and a maraschino cherry. It doesn't get more retro than this!

Now take a look at the retro ingredients we wish would make a comeback