10 Recipes To Celebrate The Coronation

Preheat the oven to 180C°/Gas Mark 4. Sift the flour into a large bowl with a good pinch of salt. Add the butter to the flour, then rub it in using your fingertips until the mixture looks like fine crumbs. Add 45-60ml cold water and use a knife to mix until the pastry mixture forms a ball. Alternatively make the pastry in a food processor – whizz the flour and butter together, then add the water and pulse until a ball forms.

Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin, then use to line a 23cm/4cm deep fluted flan tin, pushing it well into the base and sides of the tin. Use a fork to lightly prick the pastry, then line it with crumpled baking parchment and fill with baking beans. Place on a baking sheet and bake for 20 minutes, removing the paper and beans for the final 5 minutes.

Whilst the pastry cooks, prepare the filling: sauté the pancetta in a non-stick pan over a medium heat until the fat runs, increase the heat and cook until golden. Drain off any excess oil. Add the spring onions to the pan and fry for 1 min. Add the peas and continue to cook until they are just thawed. Remove from the heat, stir in the mint and season with plenty of ground black pepper. In a large jug, beat the cream, milk and eggs together until smooth.

When the pastry is cooked, scatter the pancetta mixture over the pastry base, sprinkle over the cheese, then pour in the cream mixture. Carefully put in the oven, lower the temperature to 180°C/Gas Mark 4 then bake for 25 minutes or until the filling is set and the top golden. Cool for 10 minutes before removing from the tin. Serve warm or cold.

Preheat the grill to high or alternatively you can cook on a BBQ (If you're using wooden skewers soak in water before using so they don’t burn).

Mix together all the marinade ingredients in a large bowl with a little seasoning. Add the chicken chunks and mix well to combine. This can now be placed in the fridge to marinade for as long as you can, the longer the better.

Next make the dipping sauce by combining all the ingredients together with a little seasoning and set this aside in the fridge while you cook the chicken skewers.

Place the skewers under the grill and keep turning so all sides get cooked and golden. This will take roughly 8-10 minutes. Depending on the size of your pieces of chicken it may take a couple of minutes longer to cook so check the chicken is cooked through before serving.

Serve the skewers alongside the dipping sauce and with some extra lime wedges and coriander.

Preheat the oven to 180°C/Gas Mark 4.

Grease a muffin tray with non-stick spray and set aside. Brush each filo sheet with butter and stack them one on top of the other. Using a sharp knife, cut the sheets into 6 squares, and line each muffin cup, pushing gently down so the pastry touches the base and sides.

Place the garlic, Philadelphia, sun-dried tomatoes, spinach, eggs, salt and pepper in a blender. Pulse a few times, or until thoroughly combined.

Spoon the mixture into the filo cups and bake for 15-20 minutes, or until the pastry is golden and the filling is set. Allow to cool for 5 minutes before serving.

Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes.

After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them off and set aside.

To make the dressing combine the anchovies, vinegar, garlic, oil and water in a pestle and mortar or blender and blend/pound until smooth. Taste and adjust the seasonings as required – adding salt or vinegar to balance the flavours.

To serve, coat the potatoes and radishes in half the sauce and roll together gently in a bowl, add the watercress to the top and without mixing it in, pick it up and place into a serving dish – this keeps the watercress crisp.

Add black pepper and serve.

Preheat your oven to 200°C/Gas Mark 6. Pop the carrots into a roasting tray with the garam masala and 2 tablespoons of oil. Season and mix well. Transfer to the oven to roast for 25-30 minutes, or until tender and starting to colour at the edges, giving them a turn halfway through.

Meanwhile, place the sultanas in a cup and cover with boiling water. Leave them for 10 minutes to plump up. Add an Earl Grey tea bag if you’re feeling regal, or a chai one if you’re feeling bohemian – either are optional.

Make the dressing by mixing the mango chutney, yoghurt, curry powder and garlic together in a bowl with a pinch of salt and a squeeze of lemon. Alternatively, you can blitz it together in a blender to remove any lumps in the chutney. Taste and tweak with more salt and lemon to your liking.

When the carrots are ready, drain the liquid away from the sultanas and mix them in to the roasting tray. Transfer to a serving dish, artfully spoon over the dressing, and scatter the almonds and herbs across the top to finish.

If you want to extend this dish into a sharing salad, allow the carrots to cool slightly before tumbling them together with all or some of the ingredients suggested. Finish with the sultanas, dressing, herbs, and almonds.

Preheat the oven to 180°C/Gas Mark 4.

In a bowl, combine green peas, Yondu and olive oil. Partially mash these peas with a fork, making sure some remain entire.

Add corn starch, green onions, fresh mint and black pepper to the pea mixture and stir all together.

Using a rolling pin, roll out the sheet of puff pastry until it is about 0.5cm thick. Cut the pastry into two equal pieces – approximately 40cm x 10cm.

Divide the pea filling into half and place down the middle of each sheet of pastry. Roll the pastry tightly over the filling to form a long roll.

Place both rolls on a baking tray with parchment. Bake in the oven for 25 minutes or until puffed and golden brown.

Allow to cool completely before cutting into 2-3cm segments with a serrated knife.

Preheat the oven to 100°C/Gas Mark 1.

Begin by making the meringues. Add the egg whites to the bowl of a stand mixer and turn the whisk attachment on to high. Whip the egg whites until they form medium peaks and then turn the speed down to medium. Slowly add the caster sugar, a teaspoon at a time, allowing each addition to be properly incorporated before adding the next. You want the sugar to dissolve after each addition and the best way to check is to rub a little of the meringue between your thumb and forefinger – the mixture should feel smooth and not grainy. If it is still grainy then continue to whisk until smooth and all the sugar has been added.

The meringue should now be stiff, voluminous, and glossy. Add the tablespoon of lemon juice and whisk again to incorporate. The lemon juice helps to stabilise the meringue.

Line 2 large baking sheets with baking paper and use a little of the meringue mixture on the corner of the baking paper to stick it to the sheet. With our recipe we have chosen to bake some large meringues to crumble throughout the Eton Mess but also some smaller, meringue kisses to decorate the top – but this is optional. The pink and white meringue kisses are achieved using a piping bag with a small nozzle attached, then painting some pink gel food colouring up the inside of the piping bag with a food safe brush. Then simply spoon some meringue mixture into the piping bag and pipe small kisses onto the baking tray. These small kisses take roughly 45 minutes to bake.

With the larger meringue you can simply spoon these straight onto the baking tray. We left some of ours white. Then with the remaining meringue mixture we marbled some pink through by folding some pink food colouring through stopping before it was fully mixed. Then we spooned this onto the baking tray in the same way. These larger meringues take approximately 1 hour to bake. The best way to tell if the meringue is baked is if they lift very easily off the baking paper.

Once all the meringues are baked, remove from the oven, and allow to cool. Once the meringues are cooled you can assemble the Eton Mess. Lightly crush the large meringues and leave the kisses to garnish.

Pour the double cream into a clean bowl and add the icing sugar. Use an electric whisk to beat this to soft peaks. You can whisk this by hand, it just takes longer and a little more elbow grease! Finally add the vanilla bean paste and the Maldon salt and fold through.

To a large trifle dish, you just want to start layering up – there is no correct way to do this. Simply alternate between layering the softly whipped cream, strawberries, crushed meringues pieces, and strawberry coulis. Finish the top of the layers with some peaks of the whipped cream.

Finally, garnish with some of the meringue strawberry halves and edible flowers. Serve immediately.

Preheat the oven to 180°C/Gas Mark 4.

Grease a 33cm x 23cm Swiss roll tin with a little vegetable oil then line the base with baking paper. Grease this again with some oil, then sprinkle some caster sugar into the tin and move it around to make sure it evenly covers the base and sides of the tin. Tap out any excess.

Place the sugar and eggs into a large bowl. Use an electric whisk to beat for approximately 10 minutes until the mixture has volumised considerably and it is pale in colour. This is when you can test it has reached ‘ribbon stage’ – when the whisk is lifted out the mixture and you run it across the top, it will leave a trail of mixture that sits on top, like a ribbon.

Carefully sift the flour into the mixture in stages, folding it in after each addition. Take time to do this as it is important to keep the mixture light, fluffy and aerated.

Once all the flour has been incorporated, pour it into the prepared tin and smooth over the top. Place the tin into the preheated oven for 10-12 minutes until well risen, golden and baked throughout.

While the sponge is baking, place a piece of baking paper slightly larger than your Swiss roll tin onto the kitchen surface. Sprinkle this liberally with some more caster sugar.

Once the sponge has baked, remove it from the oven. Run a knife carefully around the edges to make sure it isn’t stuck and then tip and invert it onto the sugar-coated baking paper. Using a knife, draw a small cut line roughly 1cm from the edge of one of the long sides. Then starting here, carefully roll the sponge, making sure to tight the edge in tightly to create a neat spiral. Once it is rolled, keep it like this with the paper surrounding it, until the sponge has cooled.

While the sponge is cooling prepare the fillings. In a large bowl add the double cream and icing sugar, then whisk until it forms soft peaks. In a separate bowl add some strawberry jam, along with 1 tbsp water and mix so it is easier to spread. Finally, roughly chop some strawberries for the filling, leaving some whole for the top.

Once the sponge has cooled, carefully unroll it. Start by spreading a layer of the strawberry jam, then sprinkle across some of the chopped strawberries. Top this with a layer of the softly whipped cream. Make sure not to make the layers too thick as it will be difficult to roll again. Once all the layers are added, carefully re roll the sponge.

Using a sharp serrated knife, trim off the ends so you have a neat sponge. Decorate the top with some of the cream and fresh strawberries.

Preheat the oven to 190°C/Gas Mark 3. Grease and line two 20cm baking tins with baking parchment. Don’t skip the lining part, otherwise the meringue will stick.

Place the flour, eggs, butter, lemon zest and 200g caster sugar in a large mixing bowl and mix until well combined. Add a little milk if the batter is too thick.

Spread the batter evenly across the two tins and set aside for a moment.

Clean a large mixing bowl until it is completely devoid of grease. Whisk the egg whites until you have stiff peaks. Add the 200g caster sugar one spoonful at a time, mixing well in between. When you have stiff glossy egg whites that holds its shape well, spread them equally over the cake batter. Smooth one side over. On the other, use the back of a spoon to create peaks.

Place in the preheated oven to bake for 25 minutes. After this point, turn off the oven but leave the door open until the meringues are completely cool.

When you’re ready to assemble, place the cake with smooth meringue onto the serving plate or cake stand. Spread the lemon curd over the smooth meringue. Crumble the biscuits into the clotted cream and stir through. Spoon over the lemon curd. Carefully place the top cake on top of the cream. Decorate the top with sliced lemon, edible flowers and silver balls.