With King Charles III ’s coronation just around the corner, there’s plenty of ways to celebrate the historic occasion. From watching the coronation at Westminster Abbey take place on a local big screen to enjoying a street party with friends and family, you don’t have to have secured a spot on the exclusive guest list to take part in the celebrations. In fact, one easy way that you can mark the day is taking part in the Coronation Big Lunch. Made possible by The National Lottery, people across the UK are being encouraged to share some food and fun with their local community between 6 and 8 May.
The Coronation Big Lunch is a great way to get involved with the celebrations
So, raise a toast to the King and Camilla, Queen Consort with the help of some famous faces who have kindly shared some of their own coronation inspired recipes… Cardamom and allspice brownies
Cardamom and allspice brownies will provide you with around 24 slices
(Image: Ellis Parrinder)
They are the brainchild of chef and musician Levi Roots
(Image: Ellis Parrinder)
By chef and musician Levi Roots Makes 24 Ingredients 250g dark chocolate 250g unsalted butter, plus extra for greasing 5 free-range eggs 300g caster sugar 85g light muscovado sugar 125g plain flour 2 tbsp cocoa powder 100g ground almonds Seeds from 6 cardamom pods, crushed 1⁄2 tsp ground allspice Method Preheat the oven to 180°C/160°C fan/gas mark 4. Melt the chocolate and butter together in a bowl set over a saucepan of simmering water, stirring occasionally. Ensure the base of the bowl doesn’t touch the water. Set aside to cool slightly. Beat the eggs and sugars together with an electric mixer, or by hand, for 5 minutes or until it’s thick and the whisk leaves a trail when lifted from the mixture. Add the chocolate and butter mixture and beat until combined. Fold in the flour, cocoa powder, ground almonds, cardamom seeds and allspice. Pour into a greased, base-lined 33cm x 23cm rectangular roasting tin and bake for 30-35 minutes or until firm but leaving a slightly gooey trace on a knife inserted into the centre. Leave to cool in the tin and cut into squares before serving. Sweet: Irresistible Desserts and Drinks, Cakes and Bakes by Levi Roots is available to buy from retailers including Amazon and Waterstones. Coronation party pies
Coronation party pies are a modern twist on the classic royal dish
(Image: Instagram / @icedbyjem)
Jemma Melvin won the Platinum Jubilee Pudding competition
By Platinum Jubilee Pudding competition winner Jemma Melvin Makes 6 medium pies Ingredients 500g block of shortcrust pastry 650g potatoes 1 vegetable stock cube 4 small or 2 large onions About 50g butter 250g mature Cheddar (or cheese of your choice), grated Salt and pepper, to season 1 egg, for egg wash Method Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and thinly slice the potatoes and add to a pan of boiling water with the stock cube. Cook until the potatoes are soft but hold their shape. Slice the onions and fryin the butter – add a couple of spoons of the potato water if they get too dry. Cook until soft and fragrant. Combine the potatoes, onion mixture and grated cheese in a bowl. Season. Line six pie tins with a thin layer of rolled pastry. Top with greaseproof paper and baking beads. Bake for 10 minutes. Remove the beads and paper. Fill each case with the cheesy mixture, top with pastry and crimp. Decorate the pies with a pastry crown, if you wish. Combine the egg with a little water and brush on to the pies. Bake for about 20 minutes until golden brown. Serve hot or cold. Joss Stone’s scones
Scones are a quintessentially British way to celebration the coronation
(Image: Supplied)
Joss Stone has supplied her own scones recipe
(Image: Kristin Burns)
Makes 16 Ingredients 85g butter 350g self-raising flour Pinch of baking powder 2 tbsp caster sugar Just enough milk to bring it all together 1 beaten egg, with a drop of milk for egg wash Method Preheat the oven to 220°C/ 200°C fan/gas mark 6. Make sure the butter is cold. Chop it into small chunks and pop it into the flour and the baking powder. With your fingers rub the butter and flour together. Add the sugar and mix in. Make a hole in the middle of the mixture and slowly add the cold milk. Mix it in using a butter knife. Be gentle with the scone mixture. You want it to be crumbly and lovely, so don’t pack it all together too much. When it has come together and there are no dry bits to be seen, you’ve used enough milk. Be careful not to add too much or you will end up with soggy scones. With a light touch,roll out the dough on a floured surface. It needs to be about half an inch thick. Create your scone shapes by simply cutting out 16 rounds using a cookie cutter and pop them on a tray lined with parchment paper. Eggwash the tops and put the scones in the oven for 12 minutes, until golden. Try one first to make sure you have baked them for the right amount of time. Each oven is different, so sometimes you have to add a few minutes or take some off. Enjoy with butter or clotted cream and jam. Serve with a lovely hot cup of tea. The ultimate hot dog
Hot dogs are a barbecue staple, especially if you’re cooking up a storm for the coronation
TV chef Tom Kerridge is known for his mouthwatering recipes
(Image: Cristian Barnett)
By celeb chef Tom Kerridge Serves 4 Ingredients For the barbecue burnt onions 3 tbsp vegetable oil 2 large onions, finely sliced Salt and freshly ground black pepper For the pigs in blankets 4 jumbo sausages 2 heaped tsp mild curry powder 12 rashers of streaky bacon For the German mustard mayo 100g thick mayonnaise 40g German mustard 3 tsp finely chopped shallot 10 cornichons, finely sliced 2 tbsp finely chopped dill To assemble 4 long hot dog rolls 8 thick slices of smoked Bavarian cheese 8 large slices of dill pickle A bunch of spring onions, green part only, finely sliced Method Place a cast-iron pan on a hot barbecue and add the oil. When hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until they are softened, dark and caramelised. For the pigs in blankets, poke a metal skewer through the length of each sausage and lay them on a tray. Season with curry powder – try to get an even coating all over the sausages. Wrap each in bacon, using 3 rashers per sausage. Secure the bacon with a couple of cocktail sticks. Lay the bacon-wrapped sausages on the barbecue and cook for about 10 minutes, turning every minute or two. While they are cooking, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste. Set aside until needed. Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers. To assemble, slit the hot dog rolls open and lay the cheese slices in them. Add the bacon- wrapped sausages and top with plenty of caramelised onions and the dill pickle slices. Place the hotdogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese melts and becomes all gooey. Transfer the hot dogs to plates and spoon on the German mayo. Scatter over the spring onions for freshness and serve. Tom Kerridge’s Outdoor Cooking: The ultimate modern barbecue bible is available to buy from retailers including Amazon and WHSmith. Toast the King and Queen Consort and help make history with the Coronation Big Lunch. Made possible by The National Lottery, it brings communities together in a celebration of food and fun from 6 to 8 May. So grab a fork and join a party that’ll be right up your street. See edenprojectcommunities.com/the-big-lunch READ MORE: Click here for today’s top showbiz news Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes Mouthwatering meals using store cupboard ingredients from lentils to tinned fruit Make your own Easter treats at home – simple hot cross buns to bundt cake Get exclusive celebrity stories and shoots straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFoodKing Charles Coronation
