Celebrate the King's Coronation in true British style with some royally ravishing recipes. From Scone Cake Pops to Battered Sausages & Coronation Slaw - become street party royalty overnight with these deliciously British additions.
Lemon & Mint Iced Tea
Put a twist on your everyday brew with our refreshing lemon and mint iced tea - perfect for sipping in the garden over the bank holiday đč You could even add a splash of Pimms if youâre feeling extra patrioticâŠ
Serves 6
Ingredients
Handful of fresh mint
6 lemons
400g sugar
400ml water
3 English breakfast tea bags
700ml boiling water
800ml cold water
Method
Steep your 3 English Breakfast tea bags in boiling water and allow to cool completely before removing the tea bags.
In a pot, make a simple syrup using equal parts sugar and water. Allow to gently simmer uncovered for 5 minutes with a few sprigs of fresh mint and peel of 1 lemon to fully infuse the syrup. Once the sugar is fully dissolved and water has reduced slightly, set aside to cool completely.
Juice 6 lemons including the one peeled earlier into a jug. Ensure all seeds are removed then strain into a serving pitcher with ice and cold water.
Strain cooled syrup and tea into a pitcher. Taste for sweetness and adjust accordingly adding more syrup for sweetness or water for lighter tea taste.
Garnish the pitcher plus serving glasses with lemon slices and fresh mint. Enjoy chilled.
Eton Mess Milkshakes
See in the coronation with something special for the kids (or grown ups!) this weekend with our take on a British classic, Eton Mess Milkshakes đđ„€ With blended strawberries, meringue nests and ice cream - itâs a sweet toothâs dream.
Serves 4
Ingredients
400ml vanilla ice cream
250g fresh strawberries
1 tbsp strawberry syrup
400ml whole milk
200g meringue nests
1 whipped cream can
Method
Remove ice cream from the freezer and let it thaw for 10 minutes. This will make it easier to blend.
Into a blender add fresh strawberries, broken meringue nests, strawberry syrup and ice cream.
Pour half of the whole milk into a blender and blitz until fully combined. If needed, gradually pour in additional whole milk until desired consistency is achieved.
Fill milkshake glasses with milkshake and garnish with crumbled meringue, strawberries, and syrup. Serve immediately.
Sweet & Sour Ribs
Step away from the hot dogs and burgers and serve up something different this weekend with our sweet and sour ribs - fresh from Market Street and slow cooked in a sticky sauce enthused with soy sauce and orange juice. BBQs will never be the same againâŠ
Serves 4
Ingredients
6 tbsp ketchup
5 tbsp granulated sugar
1 tbsp dark soy
1 tbsp shaoxing wine
110ml cup orange juice
1tbsp vinegar
200ml water
Pinch of white pepper
Drop of red food colouring (optional)
80ml pineapple juice
Rack of ribs
Method
In a bowl mix ketchup, granulated sugar, dark soy sauce, Shaoxing wine, orange juice, vinegar, water and pineapple juice. Season with white pepper to taste. To achieve the infamous sweet and sour appearance. (Optional: add a drop of red food colouring.)
In a pot, cover the rack of ribs with cold salted water and bring to a boil. Allow to boil for 10 minutes.
Strain the rack of ribs and rinse off any excess fat or impurities. Place meat side up onto a baking tray and baste with a thin layer of sweet and sour sauce the cover with foil. Place into a preheated oven set at 160 degrees fan assisted. Allow to cook for 2 hours and baste with another layer of sauce every 5 minutes.
Into a frying pan, pour in remaining sauce and let it heat gently for 5 minutes then remove from heat.
Slice your ribs on a frying pan with sweet and sour sauce. Increase heat to a high temperature ribs and sauce begin to caramelise. Alternatively baste ribs with reduce sauce and place under grill for a few minutes.
Serve on a platter or wooden board and enjoy your sticky sweet & sour ribs.
Battered Sausages & Coronation Slaw
This weekend, weâre celebrating what it means to be British, and whatâs more British than a chippy tea? Put homemade battered sausage cones on the menu this weekend with a coronation slaw đ Serving in a cone is optional, but we all know it tastes better wrapped in paperâŠ
Ingredients
250g self-raising flour
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp salt
1/2 tbsp bicarbonate of soda
350ml cold water
Pack of chipolata sausages
1/2 a small red cabbage
1/2 a small white cabbage
4 carrots
2 tbsp mango chutney
1 1/2 tsp mild curry powder
1/2 tsp ground cinnamon
2 tbsp raisins
3 tbsp Greek yogurt
1tbsp black pepper
1/2 tsp salt
Zest and juice of 1/2 lemon
Method
In a bowl, mix self-raising flour, white pepper, black pepper, salt and bicarbonate of soda until thoroughly combined.
Gradually whisk cold water into the dry mixture until smooth thick consistency is achieved.
Cut chipolata sausages in half to form mini sausages. Dip in thick batter and allow excess to gently run off the end of sausages before placing into vegetable oil to deep fry till golden. Oil should be heated to 190 degrees celsius.
Fry sausages for around 4-5 minutes until golden. Remove from oil and place onto kitchen roll to absorb excess oil.
Thinly slice red and white cabbage and place in a bowl with shredded carrots.
In a separate bowl mix together mango chutney, curry powder, ground cinnamon, Greek yogurt, raisins juice and lemon zest. Taste and season with black pepper and salt to your liking.
Pour coronation sauce over shredded carrots and cabbage and combine until fully coated.
Enjoy your mini battered sausages and coronation slaw with crispy chips.
Scone Cake Pops
Jam & cream? We prefer ours rolled and covered in chocolate đ Become street party royalty and serve up your scones with a twist this weekend with our Scone Cake Pops, perfect for baking with the kids and enjoying with a brew âïž
Makes 8 cake pops
Ingredients
200g butter
400g cup icing sugar
200g clotted cream
6 Morrisons all butter scones
300g white chocolate
1tsp vanilla extract
Coronation coloured sprinkles
Red and blue straws
Method
In a bowl, crumble all butter scones with your hands and set aside.
In a separate bowl, cream together softened butter and icing sugar.
Once sugar and butter are smooth add in clotted cream and flavour with vanilla extract.
Mix crumbled scones and clotted cream icing until dough is formed. Use your hands to make sure to fully incorporate and roll into 8 balls.
Place balls onto a lined tray, cover with another piece of baking paper and gently press balls until 2.5cm thick.
Cut straws in half and dip ends into melted white chocolate. Push into sides of cake circles and place in the fridge to set for 1 hour.
Dip cake pops into melted white chocolate and is decorated with coronation-themed sprinkles.
Allow to set in the fridge again for 1 hour until the chocolate has fully hardened.
Enjoy your scone cake pops.
Jam Roly-Poly Buns with Custard Drizzle
The ultimate British pud⊠served! Rolled in deliciously sweet strawberry jam and drizzled in nostalgia, our jam roly-poly buns are sure to go down in history at the street party (if you can share!)
Makes 8 buns
Ingredients
390g plain flour
1 egg
1tsp salt
60g butter
40g sugar
180ml milk
1 œ tsp active yeast
340g Morrisons The Best Strawberry Jam
100g soft brown sugar
2tsp cinnamon
3 tbsp beef dripping
2 egg yolks
200g granulated sugar
350ml whole milk
1tsp vanilla extract
150g cream cheese
Method
Whisk together warm milk, butter, yeast and granulated sugar.
Once fully mixed add in active yeast, stir, and allow to sit for 30 seconds, add in egg and whisk together.
Fold in plain flour using a stand mixture or wooden spoon until dough is formed.
Place dough onto a non-floured surface and knead for 7 minutes until the dough is smooth and soft to touch. If the dough is slightly dry, add additional warm milk gradually using your hands. Knead into a ball and set aside covered for 5 minutes to maintain moisture.
Roll the dough into 2cm thick rectangles. Spread half across dough and sprinkle over soft brown sugar and cinnamon.
Roll the dough into a log shape and pinch together the ends. Cut equally into 8 rolls and place in a deep buttered baking dish with 5cm space between each. Cover the dish and place it in a warm area. Allow to rise for 1 hour.
Brush melted beef dripping across buns and bake buns for 18 minutes in a preheated 170 degree fan assisted oven.
Gently simmer whole milk and vanilla extract until hot. Remove from heat and allow to cool slightly.
Using a wooden spoon, mix egg yolks and sugar. Gradually pour in warm milk whilst continuously whisking. Return mixture to a clean pot and gently heat until custard thickens. Be sure to continuously stir. Once custard has thickened remove from heat and allow to cool.
Whisk cream cheese into warm custard until completely smooth.
Spoon remaining jam into roly-poly bun creases and serve with custard drizzle.
Smoked Salmon Crumpet Sandwiches with Avocado Cream and Hot Honey
Cucumber sandwiches? No thanks - make your afternoon tea one for the history books with our smoked salmon crumpet sarnies - served with a deliciously smooth avocado cream and lashings of hot honey. Be right back, making the shopping list as we speak đŻ
Serves 4
Ingredients
8 crumpets
2 avocados
150g cream cheese
2tsp lemon juice
Black pepper
Salt
300ml honey
1tsp tabasco hot sauce
Œ tsp paprika
1tsp chilli flakes
Wild rocket
Method
Place honey in a pot along with hot sauce, paprika and chilli flakes. Allow to heat on low until honey is completely runny. This shouldnât take more than 2 to 3 minutes.
Mash the avocado until it is as smooth as possible. Whisk in cream cheese and lemon juice until creamy. season with black pepper and salt to taste. Place in the fridge for 30 minutes to set slightly.
Toast crumpets and place a bed of wild rocket onto 4 of them. Layer with smoked salmon and spoon over avocado cream.
Drizzle with hot honey and place a second crumpet on top to complete the sandwich.
The official coronation recipes include Adam Handling's Strawberry and Ginger Trifle, Nadiya Hussain's Coronation Aubergine, and Ken Hom's Coronation Roast Rack of Lamb with Asian-style Marinade. Later, they shared their very own recipe: Coronation Quiche, to make for the Coronation Big Lunch.
The official dessert recipe for the Coronation of King Charles III, this trifle is made with Scottish strawberries, Yorkshire Parkin cake, and eggs and dairy from British farmers.
What Ingredients Are in Coronation Quiche? The filling comes together in less than 10 minutes. It includes spinach, broad beans (known as fava beans in the U.S.), tarragon, and cheese baked in a custard of eggs, milk, and heavy cream. Fava beans can be very hard to find, especially out of season.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.