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Privacy NoticeWith the Queen’s Platinum Jubilee weekend less than a week away, people up and down the country will be thinking about how best to spend the extended bank holiday. Whether you’re throwing a street party, heading down to the capital or planning on enjoying the televised celebrations from the comfort of your own home, the chances are that food will be involved! So, if you’re looking for some inspiration on what to serve up, celebrity chefs including Prue Leith and Jamie Oliver, along with Loose Women’s very own Nadia Sawalha, have shared some of their favourite recipes. Here are three dishes fit for royalty… Dame Prue Leith’s Normandy tart SERVES 6-8
Dame Prue Leith’s Normandy tart is perfect for those with a sweet tooth
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients For the pastry 140g cold butter, plus extra for greasing 225g plain flour, plus extra for dusting 1 medium egg A pinch of salt 60g caster sugar For the almond filling (frangipane) 170g butter 170g caster sugar 170g ground almonds 2 large eggs 1 tbsp Calvados, kirsch or a liqueur you like A few drops of almond essence For the topping 3-4 small red dessert apples, skin left on, cored and halved 100g smooth apricot jam Juice of half a lemon Method Heat the oven to 200°C/fan 180°C/gas mark 6, and put a baking sheet on the middle shelf to heat. Lightly butter a 26cm loose-bottomed tart tin and dust with flour, tipping out any excess. For the pastry, whizz all the ingredients together in a food processor until the dough forms a ball. Roll it out into a thin, even circle big enough to line the tin. Lift the pastry by rolling it around the rolling pin then unrolling it over the tin. Don’t worry if the pastry cracks. It is so rich that you can just use your fingers to patch any gaps. Ease the pastry into the corners, then run your rolling pin firmly across the top, to trim away any excess pastry. For the almond frangipane filling, whizz everything in the processor (no need to wash the bowl after the pastry). Spread it evenly over the pastry case. Lay an apple half, cut-side down, on a board and slice across finely, keeping the slices in order and in their original half-apple shape. With the heel of your hand, gently push the half-apple so the slices separate a little and lie flat, neatly overlapping each other. Using a palette knife or spatula to help, lift the sliced half-apples and place them on the frangipane in concentric circles, starting at the rim. Gently press them into the frangipane. Set the tart in the middle of the oven, on the hot baking sheet, and bake for 30 minutes. Turn the oven down to 180°C/fan 160°C/gas mark 4 and bake for another 15-20 minutes or until the filling is set and brown. Then remove from the oven. Make a glaze: melt the jam with the lemon juice in a saucepan. Brush or spoon carefully all over the apples and filling. When the tart is still just warm, check the edges of the pastry are not stuck anywhere to the metal ring, then ease the tart from the tin. Serve warm with cream or ice cream for a pudding, or cold in a thin slice for tea. Nadia Sawalha’s mini sausage loaves MAKES 6
Nadia Sawalha’s sausage loaves are a twist on a British staple
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Ingredients 1 onion, finely chopped 1 tbsp oil 2 tbsp whatever herbs you fancy 300g sausage meat 1 packet of ready-rolled shortcrust pastry 1 egg, beaten Method Heat the oven to 180°C/ fan 160°C/gas mark 4. Fry the onion in the oil until softened and allow to cool. Put the cooled, fried onion, herbs and sausage meat into a bowl and mix well. Grease a six-hole mini loaf tin. Roll out the shortcrust pastry and cut into six squares. Use them to line the loaf tin. Fill with the sausage meat, then pinch the pastry together, brush with the beaten egg and bake for 30-40 minutes (checking after 30 minutes), until golden brown and cooked right through. Jamie Oliver’s jam jar prawn cocktails SERVES 6
Jamie Oliver has given prawn cocktail the ultimate makeover
Ingredients 1 garlic clove 4 rashers higher-welfare smoked pancetta Olive oil 100g breadcrumbs 3 tbsp free-range mayonnaise 3 tbsp natural yoghurt 3 tbsp tomato ketchup Juice of 1 lemon Worcestershire sauce Tabasco sauce 2 little gem lettuces 1 cucumber 200g ripe cherry tomatoes 1 punnet of cress 1 ripe avocado 100g cooked brown shrimp, from sustainable sources 200g cooked peeled prawns, from sustainable sources Cayenne pepper
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Method Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool. For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking. Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection. Line up six clean, wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers. Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each jar. Spoon over the blitzed avocado, cover and you’re done. Recipes courtesy of Prue: My All Time Favourite Recipes (Bluebird, £25); @nadiasawalha; Together by Jamie Oliver (Penguin Random House, £26). Want to have fun and make friends where you live? Supported by The National Lottery, the UK’s biggest neighbourhood celebration is back – and this year it is being turned into The Big Jubilee Lunch, part of the official celebrations for HM The Queen’s Platinum Jubilee. Grab a fork and join in from 2-5 June! Go to thebiglunch.com for details. For all the latest lifestyle news, sign up to our daily newsletter here. Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
