platinum jubilee

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

salt

free-range egg, beaten

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)

salt and black pepper

orange juice

lime juice

honey

1½ tsp caster sugar

1½ tsp grated ginger

heritage tomatoes, sliced

oranges,

¼ red onion,

A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with pear and tamarind sauce. A meal in itself, or it can be served alongside the turkey as part of the Christmas dinner!

Posh sausage roll

onion,

garlic cloves, chopped

smoked streaky bacon, diced

75 milliliters/2½fl oz calvados

pork mince

sausage meat

sage leaves, chopped

parsley

ginger

nutmeg

grams/1¾oz of toasted pistachios, chopped

apricots,

free-range eggs, beaten

breadcrumbs

pastry

butter,

pears,

Savoy cabbage

½ large pomegranate, seeds only

pear

A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with apple and tamarind sauce.

Spotted dick can take a while to make what with the steaming, but by adding the delicious flavours to soda bread you save time in the kitchen. With all that extra time, this is also a great time to make your own butter too!


Spotted dick bread 

plain flour

tbsp sugar

tsp bicarbonate of soda

grams/1¾oz vegetarian suet

100 grams/3½oz candied peel

grams/3½oz currants

orange, zest only

lemon, zest only

400 milliliters/14fl oz buttermilk

600 milliliters/20fl oz double cream

tbsp sea salt

Celebrate the Platinum Jubilee of Queen Elizabeth II with this impressive trifle, winner of the Platinum Pudding competition. For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm/9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve the recipe to serve 10. For shortcuts to this recipe, see our handy tips below.

Lemon Swiss roll and amaretti trifle

eggs

grams/3½oz caster sugar,

grams/3½oz self-raising flour, sieved

sugar

85 grams/3 ounces salted butter, softened

80 milliliters/2½fl oz fresh lemon juice

gelatine leaves

lemons

oranges

150 grams/5½oz golden caster sugar

425 milliliters/15fl oz double cream

golden caster sugar

tbsp cornflour

tsp lemon extract

caster sugar

almonds

tbsp amaretto

butter

4x tins mandarins, around 300

45 grams/1¾oz caster sugar

grams/½oz arrowroot (2 sachets)

½ lemon, juice only

grams/1¾oz

tbsp caster sugar (optional)

white chocolate,

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin.

Lemon posset tart with raspberries

175 grams/6 ounces plain flour,

grams/2½oz butter,

tbsp icing sugar,

egg,

150 grams/5½oz caster sugar

lemons, finely grated zest and juice

raspberries

pouring cream (optional)

Mary Berry's creamy lemon tart is so simple to make.

Mary Berry's lemon posset tart with raspberries

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

litre/1¾ pints sparkling water

lemons, sliced

mint leaves

Delectable little jam penny sandwiches, perfect for a Royal tea party, Jubilee street party or for the children&#x27;s tea or supper.  

I have used fluffy white bread in my sandwiches as shown in the photo, and some rather good raspberry jam.

However, strawberry and mixed berry jam is also fabulous in these dainty little sandwiches, as is lemon curd for citrus lovers.

Jam Pennies are famously attributed to HM the Queen, as one of her favourite afternoon tea sandwiches, along with The Queen’s Chocolate Biscuit Cake, a recipe which is also on Lavender &amp; Lovage.

I hope you enjoy this simple sandwich recipe, and do let me know if you make these for any Jubilee events, or for a Right Royal Tea Party! Karen

Royal Jam Pennies (Jam Sandwiches)

bread,

Jam,

A beautiful little bite of tender, rare roast beef spiked with horseradish in a baby Yorkshire pudding - glorious.

Mini Yorkshire puddings with roast beef and horseradish cream

flour

85 milliliters/3fl oz milk and water mixed

vegetable oil

tub crème fraîche

horseradish

salt and pepper

beef

flat leaf parsley,

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

300 ml double cream

mascarpone

vanilla bean paste

pack 12 Cooks’ Ingredients Mini Eton Mess Meringues

Lustre

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

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. 

These pastry pies will allow you to enjoy coronation chicken in a whole new way. The best part is you can use any leftover sauce to make delicious spiced, coconut flavoured-rice, simply stir through any remaining korma sauce into cooked basmati rice!

Top 16 platinum jubilee recipes from across the web

The most viewed platinum jubilee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jamaican beef patties

Posh sausage roll

Spotted dick bread

Lemon Swiss roll and amaretti trifl...

Lemon posset tart with raspberries

Strawberry lemonade

Royal Jam Pennies (Jam Sandwiches)

Mini Yorkshire puddings with roast ...

Battenberg trifle with meringue cro...

Earl Grey & orange scones

Strawberries & cream cake

Strawberry & lemon cake

Ultimate egg mayo sandwich

Coronation chicken pies

Cheese and roast garlic tear-and-sh...

Rock cakes

Top 16 platinum jubilee recipes from across the web

The most viewed platinum jubilee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamaican beef patties

Posh sausage roll

Spotted dick bread

Lemon Swiss roll and amaretti trifl...

Lemon posset tart with raspberries

Strawberry lemonade

Royal Jam Pennies (Jam Sandwiches)

Mini Yorkshire puddings with roast ...

Battenberg trifle with meringue cro...

Earl Grey & orange scones

Strawberries & cream cake

Strawberry & lemon cake

Ultimate egg mayo sandwich

Coronation chicken pies

Cheese and roast garlic tear-and-sh...

Rock cakes

The most viewed platinum jubilee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine