FOOD trends have changed through the last seven decades, from rationing in the post-war era of the '40s and '50s, through to today, when we seemingly can't get enough of avocado on sourdough toast.

And what better way to look at how our tastes and dining habits have evolved than through the wonder of the dinner party? We may now eat out more than ever, but hosting at home still very much remains the place to show off your culinary skills - but what's on the menu has certainly come a long way.

Here, we take a look back at some of the most iconic dinner party foods through the decades, and which ones we still can't get enough of...

1950s: Pimento-stuffed olives

James Bond's martini, would not be the same without a Pimento-stuffed olive. They were also essential for any 1950s dinner party menu alongside delights such as devilled eggs (a hard-boiled egg stuffed with egg yolk, mayonnaise and mustard and spice). Olives are still a favourite but devilled eggs are less popular.

1960s: Baked Alaska

The meringue-covered ice cream and sponge has been around since the mid 19th century, but the dish became hugely popular in the '60s. It was the showy dessert guaranteed to impress dinner party guests. French chef Charles Ranhofer, from New York's Delmonico's Restaurant, claims to have served the first one in 1867, and the classic baked Alaska has stood the test of time.

1970s: Prawn cocktail

A prawn cocktail was the starter at more or less any dinner party during the '70s. Originally created in the 19th century by a miner in California, and the combo has endured and evolved - Marks & Spencer apparently sells 124,000 prawn mayonnaise sandwiches a week.

1980s: Vol-au-vents

The '80s had a flourish that previous decades lacked, with bold fashion and a love of all things French. By the beginning of the decade, vol-au-vents were considered the height of sophistication.

1990s: Smoked salmon roulades

The smoked salmon roulade rose to prominence in the 1990s, along with the tiny portion trend. The recipe has continually been revived since, though the basics have stayed the same -filled with smoked salmon, creme fraiche and cream cheese, often accompanied by watercress and cucumber.

2000s: Gourmet burgers

Burgers were, of course, not a new thing - they've been around since the beginning of the 20th century - but this period saw the humble burger get a makeover. Standard buns were replaced with brioche, and plain ketchup was replaced with chilli jam or bacon ketchup.

2010 onwards: Cheesecakes in mason jars

It's easy to blame hipsters for this one, but restaurants, TV chefs and everyone at home began digging out old mason jars or jam jars and putting everything from cheesecake to salads and cocktails in them.