kings coronation

John Whaite's towering pavlova will reign supreme at any summer gathering. While it’s not particularly complicated, it does require a little planning, so gather your ingredients and set aside a bit of time.

Coronation pavlova tower

rhubarb,

300 g caster sugar

strawberries

tbsp cornflour

balls stem ginger, chopped

Step 1

Put the rhubarb in a deep roasting tin (about 25cm x 35cm), then add 200g caster sugar and the port (or wine or cordial) and toss together. Ensure all the chunks are in a single layer – the more closely packed, the better – then cover and chill overnight. Hull and halve the strawberries and toss with the remaining 100g caster sugar. Put on a tray or large lipped plate; cover and chill overnight.

Step 2

For the meringue, preheat the oven to 200ºC, gas mark 6. Line 2 large baking sheets with baking parchment and draw on 4 circles: one 23cm in diameter, one 18cm, one 15cm and the final one 10cm. Put the egg whites into the bowl of a freestanding mixer fitted with a whisk attachment (or use a bowl and electric beaters). Whisk on a high speed until the egg whites form a thick foam. Add the sugar 1 tablespoon at a time and whisk until you have a very thick, glossy meringue and there are very few granules of sugar left (test by rubbing a little of the mixture between your thumb and forefinger).

Step 3

Divide the mixture between the 4 circles and spread it out to form thick discs, all the same height. Put in the oven and reduce the temperature to 140ºC, gas mark 1. Bake for 1 hour 30 minutes, then turn off the oven, leave the door ajar and let the meringues cool inside (overnight if possible). If, once cool, the meringues are a little sticky because of humidity, bake them for 1 hour more at just 80ºC, gas mark ¼, to crisp them up.

Step 4

For the rhubarb, preheat the oven to 200ºC, gas mark 6. Pour the juice from the tin of rhubarb into a pan and set aside. Ensure the rhubarb is evenly spaced in the roasting tin and bake for 10-15 minutes until soft but not overly mushy. Remove from the oven and allow to cool completely. Drain off any liquid and pat dry with kitchen paper.

Step 5

Add the juice from the tray of strawberries to the pan of rhubarb liquid. In a small jug, mix together the cornflour with 3 tbsp of the liquid and stir to dissolve. Bring the pan of juices to a boil, then add the cornflour mixture a little at a time, whisking after each addition, just until it thickens up to a coating consistency. Remove from the heat and allow to cool.

Step 6

In a large bowl, use a balloon whisk to whip the cream with the icing sugar, vanilla bean paste and Greek yogurt until it holds its shape well.

Step 7

Set the largest meringue on a cake stand or large flat plate. Dollop on just over ¼ of the cream mixture. Scatter over some strawberries and rhubarb. Repeat, using all the cream and meringue and most of the fruit, finishing with a cream layer. Decorate the top with the remaining fruit, and brush with the thickened syrup. Scatter over the ginger and, just before serving, drizzle over more syrup, letting it dribble all the way down the tower.

Light, delicious, spectacular and delicious. This is Prue Leith's take on a classic salmon in pastry, with spring herbs and mustard. Dish it up piping hot or serve it cold, in slices, for a party or picnic.

Prue Leith's King Charles stamp salmon pie

puff pastry

Scottish salmon fillets, skinned

In a small bowl, mix all the herb layer ingredients together; season. Unroll one pastry sheet. Cut out your decorations. (For digits, score them first, then freeze the pastry for 10 minutes – it will be easier to cut them out.) Chill. Wrap and freeze the leftover pastry to use another time.

Lay the second pastry sheet on baking parchment on a chopping board. Spread ½ the herb layer in a rectangle in the middle, leaving a 5cm border around the edge. Season the remaining herb mix with more black pepper. Arrange the salmon tightly together in one layer to cover the herb rectangle as evenly as possible. Season with pepper; spoon over the remaining herb mix.

Add 1 tbsp water to the egg yolk and whisk. Brush the entire pastry border with the eggwash. Lay the final sheet of pastry over the top. Gently press around the fish to seal and smooth down to remove any air pockets. Trim to straighten up the edges before making semi circular stamp perforations around each edge using a small round cutter or a piping nozzle.

Brush the whole pie with eggwash. Place the decorations on top. Brush with eggwash, then chill for 30 minutes. Preheat the oven to 220ºC, gas mark 7; put a baking sheet on the middle rack to heat up. Slide the pie, on its parchment, onto the hot baking sheet; bake for 25 minutes until
golden and the fish is opaque and cooked through.

Ready-made madeleines take all the hard work out of these treats and the whole family (or street!) can get involved in making them. Play around with the flavours and toppings – anything goes. There’s no need to tell anyone you didn’t make them from scratch – they’ll never guess.

Chocolate-dipped madeleines

g chocolate

g milk chocolate

75 g white chocolate

g pack Urban Fruit Coconut Chips, finely chopped

g pistachios, finely chopped

175 g packs Bonne Maman Madeleine

Cooks’ Ingredients Rose Petals

Sea salt flakes

Line a large baking tray with baking parchment. Melt the
dark, milk and white chocolate in separate bowls in the microwave or set over a pan of gently simmering water. Finely chop the coconut chips and pistachios. 

Remove the Madeleine cakes from their packaging, dip ½ of each madeleine into the melted chocolate and sprinkle over toppings as follows: dark chocolate with coconut chips; milk chocolate with pistachios and a few sea salt flakes; and white chocolate with rose petals. Transfer to the prepared baking tray and leave to set in the fridge for 30 minutes.

No kneading or proving is needed here thanks to the ready-made dough. Switch the soft herbs for whatever you have to hand, then wait for the plaudits to roll in.

Tear & share garlic tarragon doughballs

olive oil

220 g defrosted balls of Northern Dough Co. Original Pizza Dough

mozzarella

g pack flat leaf parsley, leaves only

g pack tarragon, leaves only

clove/s garlic, crushed

350 g tub Waitrose Cherry Tomato & Basil Sauce

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven. 

Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through. 

Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.

Make summer entertaining easy with this grown-up take on the classic British pud. Strawberries look and taste great here, but you can use any seasonal berries.

Strawberry & gin Eton mess

tbsp Chase Pink Grapefruit & Pomelo Gin (or any other citrus-flavoured gin)

tbsp icing sugar

strawberries,

300 ml Essential Double Cream

250 g Essential Low Fat Greek Style Yogurt

vanilla bean paste

Cooks' Ingredients Meringue Nest

mint

Mix 2 tbsp gin and 1 tbsp icing sugar in a non-metallic mixing
bowl. Add the strawberries and leave to macerate for 30 minutes. 

In a large mixing bowl, combine the cream, yogurt, vanilla and
remaining 2 tbsp icing sugar. Whisk until thickened. Just before
the cream mixture reaches soft peaks, stir through the remaining
1 tbsp gin. Crumble in the meringue nests and stir together.

Spoon equal amounts of the meringue-cream into 4 glasses or
bowls and top with a layer of the strawberries. Layer up more
meringue-cream and fruit, and scatter with mint leaves to serve.

Using Jersey Royals in a salad like this feels like a celebration of the season, says Elly Curshen.

Jersey Royal salad with broad beans, peas, radishes, mint & English goat’s cheese

500 g Jersey Royals, scrubbed, halved lengthways

tbsp sea salt flakes

tbsp extra virgin olive oil

g frozen Essential Petits Pois

75 g Frozen Essential Baby Broad Beans

radishes

g goat's cheese

 Put the potatoes in a large saucepan. Cover
with cold water and place over a high heat.
Bring to the boil, then add the sea salt flakes.
Cover with a lid, reduce to a simmer and cook
for 15-20 minutes, until the potatoes are tender.
Use a slotted spoon to remove the potatoes
from the water and place in a bowl. Dress with
1 tbsp oil and the lemon juice, then toss. Set
aside to cool completely

Return the water to the boil and add the
frozen petits pois and broad beans. Cook for
3-4 minutes, then drain into a colander and
run under cold water to halt the cooking
and cool completely. 

Tip the peas and beans back into the empty
pan and use a potato masher to gently crush
them. This stops them falling to the bottom
of the salad. Add the crushed vegetables and
lemon zest to the dressed potatoes and season
with black pepper. Toss together.

 Slice the radishes thinly, then pile up, a few
at a time, and cut into fine matchsticks. Rip
any larger mint leaves. Combine most of the
radish and mint with the vegetables, gently
toss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese in
small pieces over the salad. Sprinkle over
the reserved radish and mint. Drizzle
over the remaining 1 tbsp olive oil, then
finish with freshly ground black pepper.

Chetna Makan's sponge is light and fluffy and sings of sunny days with its notes of citrus.

Lime & mango loaf cake 

175 g softened unsalted butter,

sugar

unwaxed limes, finely grated zest

Waitrose British Blacktail Free Range Eggs large

175 g Waitrose Superfine Self Raising Flour

tbsp milk

 Preheat the oven to 180ºC, gas mark 4.
Grease a 900g loaf tin, then line it with baking
parchment. Using an electric hand mixer, beat
the butter and sugar with the lime zest for
2 minutes, until pale and fluffy.

Add the rest of the cake ingredients and beat
until smooth and well combined. Pour into the
prepared tin and bake for 45-50 minutes, until
risen and golden and a skewer inserted into
the middle of the cake comes out clean.

While the cake is baking, make the syrup.
In a small pan, combine the lime juice, sugar
and 50ml water. Bring to a boil, then take
off the heat once the sugar has dissolved. 

 Once baked, set the cake aside on a rack
to cool slightly, then make a few holes in it
with a skewer while in the tin. Pour the syrup
on top and leave to cool completely. 

Place the cake on a serving plate. Put the
cream and sugar in a large bowl, then whip
to form soft peaks. Crush ½ the mango (a jug
and handheld blender works well) and fold
through the cream. Spread ½ the cream on the
cake, arrange the remaining mango on top and
serve, with the remaining cream on the side. 

Few nibbles go down as well (or are as simple to make) as cheese straws, these made by Will Torrent. To make ahead, either chill or freeze, then bake when you want them.

Triple cheese & mustard straws

Plain flour, for rolling

320 g packs Jus-Rol All Butter Puff Pastry Sheets

g Waitrose Duchy Organic Farmhouse Mature Cheddar, grated

75 g Waitrose Duchy Organic Gruyère, grated

g Waitrose Duchy Organic Parmigiano Reggiano, finely grated

British Blacktail Free Range Medium Egg, beaten

Preheat the oven to 220°C, gas mark 7. On
a lightly floured surface, unroll 1 pack of pastry,
then spread the mustard over it and scatter the
cheeses on top, leaving a 2cm border around
the edge.

Top with the other sheet of unrolled pastry,
then roll together with a rolling pin to gently
seal. Brush the top with the beaten egg.

Cut into 16 strips from 1 of the shorter edges,
then twist into spirals. Place on 2 baking sheets.
Cover and chill to firm, if needed. Bake 1 tray
at a time for 12-15 minutes or until puffed and
golden. Transfer to a cooling rack – they will
crisp up further as they cool – and enjoy warm
or cold. 

Will Torrent's recipe pulls together all the elements from the brunch favourite between soft bread and butter – an outstanding egg sandwich if ever there was one.

Eggs royale sandwiches

Waitrose Duchy Organic British Free Range Medium Eggs

tbsp hollandaise sauce

g chives, chopped

slice/s

g butter

120 g Waitrose Duchy Organic Smoked Salmon

Handful washed and ready to eat spinach or lamb’s lettuce

Place the eggs in a saucepan in which they
will fit snugly, add a pinch of salt and cover
with cold water. Bring to the boil, then reduce
the heat and simmer for 6 minutes. Drain and
run under cold water, changing the water a
couple of times, for about 10 minutes, or until
completely cold. 

Peel the eggs, finely chop and tip into a bowl.
Add the hollandaise sauce and chives, season
and mix to combine. 

Lay the bread on the work surface and
spread with butter. Lay slices of the smoked
salmon over ½ the bread, then divide the egg
mixture on top, spreading it evenly. 

Top with the spinach or lettuce and the
other bread slices, butter-side down, and
gently press together. Cut each sandwich into
8 bitesized triangles and serve.

This princely selection of some of Will Torrent's favourite British cheeses and savoury bites will look spectacular set on a large board, surrounded by fruit, celery, biscuits, pickles, Duchy meats, olives or antipasti.

Royal feasting platter

225 g No.1 Cornish Yarg

225 g Snowdonia Pickle Power

230 g Somerset Brie

225 g No.1 Cropwell Bishop Beauvale

225 g Kidderton Ash

Slice the cheese or leave it in
blocks and truckles – but feel free to make your own bespoke selection.

An easy dessert that’s big on wow factor and crowned with gold. For the recipe you will also need: edible gold leaf

Battenberg trifle with meringue crown

platinum grade gelatine leaves

400 ml rosé wine

230 g pack Mr Kipling Battenberg

raspberries

300 ml double cream

mascarpone

pack 12 Cooks’ Ingredients Mini Eton Mess Meringues

Lustre

almonds

Drain the peaches and reserve
the juice (there should be about
250-300ml). Spread all but
175g peaches over the base of
a 2 litre (20cm) trifle bowl. Soak
the gelatine leaves in a bowl of
cold water for 5 minutes to soften.

In a medium saucepan, heat the
wine to just below boiling point.
Remove from the heat. Squeeze
the softened gelatine and whisk
into the hot wine until dissolved.
Stir the gelatine mixture into the
peach juice and leave to cool.
Pour the cooled jelly mixture over
the peaches and refrigerate for
3-4 hours or until set.

Slice the Battenberg cake into
6, then cut each slice into quarters
to make squares. Scatter all but
75g raspberries over the set jelly.
Top with pieces of cake, laying
them around the edge of the dish
so that you can see the coloured
squares. Whisk the cream and
mascarpone with the vanilla paste
until just forming soft peaks.
Spoon the vanilla cream over
the cake in large spoonfuls.

Just before serving, spritz the
meringues with gold spray. Scatter
the top of the trifle with the
reserved peaches and raspberries,
the golden meringues, flaked
almonds and optional edible gold leaf (if using).

Will Torrent says he's usually a jam-first man, when serving scones, but suggests Duchy Organic Seville Orange Marmalade deserves to sit and sparkle like a crown on top

Earl Grey & orange scones

150 ml whole milk,

tbsp Earl Grey loose leaf tea

flour,

tsp baking powder

75 g butter, cold and

g caster sugar

orange, zest

227 g Clotted cream

tbsp Waitrose Duchy Organic Seville Orange Marmalade Fine Cut

Put 150ml milk into a small saucepan, add the tea leaves and bring to a simmer. Remove from the heat, cool, cover and chill in the fridge overnight, or for at least a couple of hours, to allow the flavour to infuse. 

Preheat the oven to 200°C, gas mark 6. Put the flour and baking powder in a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep the texture light. 

Stir in the sugar and orange zest, then pour in the infused milk (including the tea leaves) and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.

Knead the dough briefly to smooth out the cracks (taking care not to overwork it). Roll 
out to about 2cm thick and cut into 8 rounds using a 6cm pastry cutter. If needed, gather 
the scraps of dough, knead briefly, roll out 
and cut again.

Arrange the scones on a baking sheet. Beat together the egg yolk and 2 tbsp milk to make a glaze, then brush this over the tops of the scones. Bake for 10-12 minutes, until risen and golden. Transfer to a cooling rack.

Serve the scones warm or cold. Split and spread with clotted cream and marmalade. 

Celebrate the arrival of summer with this delicious recipe from Chetna Makan, full with an abundance of fresh ingredients and colour. And for dessert what could be better than a simple cream cake plump with British strawberries

Strawberries & cream cake

225 g unsalted butter, softened

225 g self-raising flour

golden caster sugar

eggs

tsp vanilla extract

lemons,

Preheat the oven to 170ºC, gas mark 3. Grease and line 2 x 20cm round cake tins. In a large bowl, combine the butter, flour, sugar, eggs, baking powder, vanilla and lemon zest and juice. Use electric beaters to whisk for 2 minutes (you can also use a freestanding mixer). Once the batter is creamy and pale, divide it between the prepared cake tins. Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tins, then carefully remove and transfer to a wire rack to cool completely.

Meanwhile, for the filling, halve all but 5 of the strawberries and put in a pan with the lemon juice and 1 tbsp sugar. Cook over a medium heat until the strawberries are tender (about 5 minutes). Remove the strawberries with a slotted spoon and set aside on a plate. Return the syrup to the heat and gently simmer for a further 4-5 minutes, or until thickened and reduced. Put the strawberries back in the syrup and set aside to cool.

Once the cakes have cooled, put the mascarpone and remaining 3 tbsp sugar in a bowl and beat until smooth. Whisk in the cream and lemon zest until it just forms soft peaks. Finely chop the 5 reserved strawberries and fold them through the cream. Put one cake on a plate or cake stand, spread over ½ the mascarpone cream, then top with ½ the compote. Put the second cake on top, spread over the remaining cream and finish with the compote.

Diana Henry's springy sponge is better than a Victoria if you’re going to fill and decorate it with berries. You could use another flavour of curd – orange or passion fruit – as long as it goes with strawberries

Strawberry & lemon cake

Butter,

225 g caster sugar,

150 g plain flour,

British Blacktail Large Free Range Eggs

unwaxed lemon, finely grated zest

1½ tsp baking powder

Preheat the oven to 180ºC, gas mark 4. Butter 2 x 23cm round cake tins and line the bases with buttered baking parchment. Dust the insides of each tin with caster sugar, then with flour, tipping out the excess. 

Using an electric stand mixer, beat the eggs and sugar until you have a soft, mousse-like mixture. You should be able to see ribbons of batter on the surface of the mixture when you lift the beaters. Add the lemon zest and 75ml hot water, then beat slowly just to combine. Sift together the flour, baking powder and a pinch of salt and, using a large metal spoon, fold this into the batter. Do it gently, so as not to knock out much of the air.  

Divide the batter between the tins and bake for 25 minutes. Don’t open the oven during this time. When ready, the sponges should be golden and risen and coming away from the sides of the tins. Leave them in the tins on a cooling rack for 10 minutes, then turn the cakes out onto the racks. Leave to cool completely, then carefully peel off the paper.

Beat the crème fraîche with a fork to loosen – it’s quite stiff. Beat the double cream in a large bowl with an electric whisk until it holds its shape, then fold in the crème fraîche, lemon zest and icing sugar. 

Halve or slice the strawberries, depending on their size, and put them in a bowl with the sugar and lemon juice. Leave to macerate for no more than 10 minutes – any longer and the fruit will become too soft.

Combine the cream mixture and lemon curd. Don’t mix it too much – you want to see the lemon curd marbling the cream. Put the bottom sponge for the cake on a serving plate. Spread with ½ the lemon curd cream mixture and put ½ the berries on top. Place the other sponge on top – the right way up – and top with the rest of the cream. Put the rest of the strawberries on top – don’t worry if there are red juices running out of them. That’s part of the charm of this cake.

An egg sandwich lives and dies on its yolks – which should be fudgily soft. Here we've cut the eggs into chunks, then enveloped them in homemade mayo. Peppery watercress and delicate chives bring it all together between soft white bread for total sandwich satisfaction.

Ultimate egg mayo sandwich

Dijon mustard

tbsp white wine vinegar

75 ml cold-pressed rapeseed oil

sunflower oil

pack chives

tsp salted butter,

white bread

watercress

Carefully lower the eggs into a pan of gently simmering water and cook for 7 minutes. Drain, rinse in cold water, then leave in a bowl of cold water until cool (about 5 minutes). 

Meanwhile, put the egg yolk, mustard, vinegar and a pinch of salt in a tall jug. Whizz with a stick blender, then gradually pour in the oils, without wiggling the blender around too much, until you have a smooth mayonnaise. (You can also do this in a jug blender.) Transfer to a large bowl, then use kitchen scissors to snip in the chives; season. 

Peel the eggs, then cut each one into 12 chunks; stir into the mayonnaise. Butter the bread, then top 4 slices with the egg mayonnaise and watercress. Sandwich together with the other slices of bread. 

Nutty spelt and zingy lemon boost this easy salad. Double the veg and omit the Antipasto Platter to go meat-free.

Top 16 kings coronation recipes from across the web

The most viewed kings coronation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coronation pavlova tower

Prue Leith's King Charles stamp sal...

Chocolate-dipped madeleines

Tear & share garlic tarragon doughb...

Strawberry & gin Eton mess

Jersey Royal salad with broad beans...

Lime & mango loaf cake

Triple cheese & mustard straws

Eggs royale sandwiches

Royal feasting platter

Battenberg trifle with meringue cro...

Earl Grey & orange scones

Strawberries & cream cake

Strawberry & lemon cake

Ultimate egg mayo sandwich

Antipasti salad

Top 16 kings coronation recipes from across the web

The most viewed kings coronation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coronation pavlova tower

Prue Leith's King Charles stamp sal...

Chocolate-dipped madeleines

Tear & share garlic tarragon doughb...

Strawberry & gin Eton mess

Jersey Royal salad with broad beans...

Lime & mango loaf cake

Triple cheese & mustard straws

Eggs royale sandwiches

Royal feasting platter

Battenberg trifle with meringue cro...

Earl Grey & orange scones

Strawberries & cream cake

Strawberry & lemon cake

Ultimate egg mayo sandwich

Antipasti salad

The most viewed kings coronation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine