Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeAs monarch, King Charles has access to some of the best chefs and ingredients out there. He’s known for his “local, simple and seasonal” approach to food, according to his former chef Carolyn Robb and when he can find space in his busy schedule and public engagements, he likes to choose his meals from a personal menu book. Charles particularly enjoys anything containing venison or pheasant from one of his royal estates, but his foodie interest isn’t limited to fancy cuisine. In fact, His Majesty reportedly has a wide ranging palette. From wild mushroom risotto to organic pork chops, here are four recipes based on ingredients we know he loves. Have a go at preparing these and you’ll soon be eating like a King… Wild mushroom risotto with wild garlic Serves 4
Wild mushroom risotto with wild garlic makes for a great evening meal
(Image: Clive Shalice)
Read More
Related Articles
‘I’m a Royal chef – here are my top Coronation spread recipes’
Read More
Related Articles
Olympian Tom Daley’s essential Coronation recipes – blue cheese scones to lemon tarts
Ingredients 100g unsalted plant butter 1 small onion, diced Sea salt and freshly ground black pepper 1.2l vegetable stock 150g wild Chanterelle mushrooms, sliced 300g risotto rice A few sprigs of thyme, plus extra to serve 50g wild garlic, finely chopped 100g vegan Parmesan, plus a few shavings to decorate 3 tbsp olive oil Method Place a large pan on a low heat and add 50g butter followed by the onions, then season. Sauté for 5 minutes until soft. Place the stock in a separate pan and heat up. Add the mushrooms to the butter and onions and fry until golden. Stir in the rice and cook until translucent. Add about 150ml hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for 20 minutes. Add the rest of the butter, a few thyme sprigs, wild garlic, vegan Parmesan and olive oil and stir for a couple of minutes until fully combined. Remove from the heat and cover with a lid and allow to rest for a minute or two. Divide between 4 bowls and serve with a few shavings of vegan Parmesan and a sprig of thyme. Organic pork chops with rhubarb sauce Serves 4
Organic pork chops with rhubarb sauce is a refreshing summer dish
(Image: Clive Shalice)
Ingredients 100g rhubarb, cut into 5cm lengths 1 red onion, sliced 3 garlic cloves, bashed with skin on 1 tbsp balsamic vinegar 4 tbsp olive oil, for drizzling Sea salt 1 tbsp butter 4 sprigs of rosemary 4 organic pork chops New potatoes with butter, snipped chives and sliced radishes, and steamed broccoli, to serve Method Heat the oven to 200°C/180°C fan/gas mark 6. In a small roasting tin, toss the rhubarb, onion and garlic with the balsamic vinegar, a little olive oil and season with sea salt. Roast in the oven for 20 minutes. Meanwhile, add the butter to a large frying pan over a high heat and fry the rosemary. Add the pork and cook for 2 minutes on each side until nicely browned, then remove from the heat. Add the rosemary and chops to the roasting tin. Roast for 10-12 minutes, or until the pork is cooked. Serve each chop with a big spoonful of rhubarb sauce. Serve accompanied by new potatoes with butter, snipped chives and sliced radishes, and steamed broccoli. Elderflower panna cotta Serves 4
Elderflower panna cotta is a twist on the classic sweet treat
(Image: Clive Shalice)
Ingredients 3 gelatine leaves 200ml milk 250ml double cream 50ml elderflower cordial 1 tsp vanilla extract Mixed berries, to serve Method Soak the gelatine leaves in cold water until soft. Place the milk, cream, elderflower cordial and vanilla into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and remove from the heat. Stir until the gelatine has dissolved. Divide the mixture between 4 glasses and leave to cool. Place into the fridge for at least an hour, until set. Remove from the fridge 10 minutes before serving. Serve with fresh berries. Lemon polenta cake with wildflower honey drizzle Serves 10-12
Lemon polenta cake with wildflower honey drizzle is ideal for anyone with a sweet tooth
(Image: Clive Shalice)
Ingredients For the cake 200g soft unsalted butter, plus some for greasing the baking tin 200g caster sugar 200g ground almonds 100g fine polenta 11⁄2 tsp baking powder 3 large free-range eggs Zest of 2 lemons (save the juice for the syrup) For the drizzle Juice of 2 lemons 1 tbsp icing sugar 4 tbsp wildflower honey Edible flowers, to decorate Method Line the base of a 23cm springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180°C/160°C fan/ gas mark 4. Beat the butter and sugar until light and whipped. Mix together the almonds, polenta and baking powder in a separate bowl. Add the almond and polenta mixture to the sugar and butter a few tablespoons at a time, followed by 1 egg, continuously beating. Alternate the dry ingredients and eggs, until it is all fully combined. Add the lemon zest and beat into the mixture. Scrape the mixture into the prepared tin and bake in the oven for about 40 minutes, until the cake is golden and is coming away slightly from the sides of the tin. Remove from the oven and place on a wire cooling rack, but leave it in the tin. To make the syrup, heat the lemon juice, icing sugar and honey in a saucepan. Boil for a minute, until the icing sugar has dissolved, then remove from the heat and allow to cool for a few minutes. Pour the warm syrup over the cake and allow it to soak in. Leave to completely cool before taking it out of the tin. Decorate with edible flowers, if using. READ MORE: Click here for today’s top showbiz news Steph’s Packed Lunch chef Theo dishes up the ultimate grazing boards Mouthwatering meals using store cupboard ingredients from lentils to tinned fruit Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes Mindful Chef’s super quick recipes you need for spring – gnocchi to rump steak Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
