street party

An all-in-one meal that’s portable, filling and delicious. 

Classic Cornish pasty

bread flour

vegetable shortening

salt

margarine

175 milliliters/6fl oz cold water

free-range egg, beaten

beef

potatoes

swede

onions

salt and black pepper

butter

Watch Paul Hollywood show you how to make a classic Cornish pasty in his video recipe.

With just four ingredients, you can make your own coconut ice at home. They make great edible gifts too! 

You will need a 20cm/8in square baking tin for this recipe.

Coconut ice

397 grams/14 ounces tin condensed milk

325 grams/11½oz icing sugar, sifted

coconut

pink food colouring paste

As much as I love making a proper churned ice cream from scratch, I also enjoy an easy way out. This recipe is a simple no-churn variety, rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits.

Rhubarb and custard ice cream sandwiches 

200 grams/7 ounces rhubarb, cut into 2cm/1in pieces

grams/1½oz caster sugar

lime, juice only

tsp liquid glucose

rhubarb essence (optional)

milk

300 milliliters/10fl oz double cream

tsp vanilla extract

grams/2½oz unsalted butter, softened

75 grams/2½oz caster sugar

egg,

almond extract

grams/3½oz plain flour, sifted (plus extra for dusting)

75 grams/2½oz custard powder

A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little. 

Smoked mackerel pâté

mackerel

tsp horseradish (or 2 tsp horseradish sauce)

Dijon mustard

black pepper

tbsp crème fraîche

½ lemon, juice only

grams/2½oz unsalted butter, chopped

spring onions, chopped

sourdough bread,

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.

Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin.

Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.

Lemon drizzle traybake cake

caster sugar

flour

level tsp baking powder

free-range eggs

tbsp milk

lemons,

lemon verbena (optional)

sugar

lemons, juice only

Mary Berry makes her lemon verbena drizzle cake.

Lemon Verbena Drizzle Cake

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Almond & lemon meringue roulade

tsp white wine vinegar

ground almond

double cream

icing sugar

lemon curd

almond

strawberries

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. 
 
Equipment: You will need a fluted 5cm/2in cutter.


Mary Berry's scones

450 grams/1lb self-raising flour

grams/1¾oz caster sugar

grams/3½oz butter, softened,

(optional)

strawberry jam

clotted cream

These spicy Jamaican patties are a traditional staple in the Caribbean. They make a great picnic or barbecue addition.

Jamaican beef patties

300 grams/10½oz plain flour, plus extra for dusting

1½ tbsp Madras curry powder

1½ tbsp ground turmeric

tbsp rapeseed oil

onion, finely diced

garlic cloves, crushed

tsp Madras curry powder

2½ tbsp snipped chives

1½ tbsp chopped thyme leaves

300 grams/10½oz lean beef mince

125 milliliters/4fl oz beef stock

tsp molasses sugar (or dark brown sugar)

orange juice

lime juice

honey

1½ tsp caster sugar

1½ tsp grated ginger

heritage tomatoes, sliced

oranges,

¼ red onion,

With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance.

Equipment: you will need 6 metal skewers.

Chicken teriyaki skewers

milliliters/2fl oz soy sauce

milliliters/2fl oz mirin

tbsp rice vinegar

light brown sugar

garlic clove, grated

root

tsp cornflour

chicken thighs

tbsp sesame seeds,

vegetable oil,

I make these easy sausage rolls often – they are always welcome at a picnic or party. Feel free to enhance them as you like.


Easy sausage rolls

puff pastry

flour,

sausages

thyme leaves

Fragrant strawberries plus tangy homemade lemonade, topped up with sparkling water, make this strawberry lemonade a super refreshing summer drink.


Strawberry lemonade

450 grams/1lb ripe strawberries, plus extra to serve

lemons

litre/1¾ pints sparkling water

lemons, sliced

mint leaves

Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard

Mary’s royal cherry trifle

cherry

jar cherry jam

madeira cake

milliliters kirsch or cherry brandy

ratafia biscuits

cornflour

eggs

whipping cream

First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.

Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don’t panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.

Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.

Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.

Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Beautiful vegetables are encased in savoury pastry - this is a snack for a picnic in the sunshine.

Sunny vegetable patties

yellow pepper, seeds removed,

150 grams/5½oz carrots, trimmed,

fresh root ginger, peeled, grated

coriander leaves

spring onions, trimmed, finely chopped

grams/3½oz Double Gloucester cheese, grated

225 grams/8 ounces plain flour,

1½ tsp ground turmeric

115 grams/4 ounces cold butter,

water

Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy

Rock cakes

self-raising flour

tsp baking powder

½ tsp mixed spice

light muscovado sugar

mixed dried fruit

egg, beaten

Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).

Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

Top 14 street party recipes from across the web

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

Top Tags

Classic Cornish pasty

Coconut ice

Rhubarb and custard ice cream sandw...

Smoked mackerel pâté

Lemon drizzle traybake cake

Almond & lemon meringue roulade

Mary Berry's scones

Jamaican beef patties

Chicken teriyaki skewers

Easy sausage rolls

Strawberry lemonade

Mary’s royal cherry trifle

Sunny vegetable patties

Rock cakes

Top 14 street party recipes from across the web

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

Top Tags

Classic Cornish pasty

Coconut ice

Rhubarb and custard ice cream sandw...

Smoked mackerel pâté

Lemon drizzle traybake cake

Almond & lemon meringue roulade

Mary Berry's scones

Jamaican beef patties

Chicken teriyaki skewers

Easy sausage rolls

Strawberry lemonade

Mary’s royal cherry trifle

Sunny vegetable patties

Rock cakes

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