Olympian Tom Daley’s essential Coronation recipes – blue cheese scones to lemon tarts

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Privacy Notice With King Charles’ Coronation set to take place at Westminster Abbey this weekend, people up and down the country will be celebrating the historic milestone. Whether you plan on watching the action unfold at home on TV or are preparing to see Charles crowned King on an outdoor big screen, chances are there will be some food involved. Sure you can head to the supermarkets to pick up some special Coronation snacks, but there’s a myriad of themed dishes to make at home. From blue cheese savoury scones to smoked salmon tart, Olympian and budding chef Tom Daley shares the recipes that he’ll be following to mark this very special Coronation weekend…

Tom Daley shares three recipes to prepare at home for your Coronation celebrations
(Image: David M. Benett/Dave Benett/Getty Images)

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Blue cheese and onion scones Makes 9 small scones

Blue cheese and onion scones are a fun twist on the classic treat
(Image: Supplied)

Ingredients 200g plain flour 2 tsp baking powder 1⁄2 tsp bicarbonate of soda 1⁄2 tsp salt 1 1⁄2 tsp caster sugar 75g cold unsalted butter, cut into small cubes 75g blue cheese, crumbled 4 spring onions, finely chopped 75ml whole milk 1 large British Lion egg For the egg mayonnaise 3 large British Lion eggs 2 tbsp mayonnaise 1 small bunch of herbs, such as parsley, chives and dill, finely chopped Method Preheat the oven to 230°C/210°C fan/gas mark 8 and line a large baking tray with baking parchment. Mix the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl until combined. Add the butter. Use your fingertips to rub the cubes into the flour mixture until it all resembles breadcrumbs. Stir in the blue cheese and spring onions. Combine the milk and egg in a jug and add to the bowl. Mix together until just combined. Drop heaped spoonfuls of the mixture on to the tray (about 2 tablespoons, piled one on top of the other as they spread when cooking) and bake in the oven for 10-15 minutes until golden and risen. Leave to cool. Meanwhile, bring water to a boil in a medium saucepan. Add the three eggs and boil for 10 minutes. Drain and cool under cold water, then place in a bowl with the mayonnaise. Mash together using a fork, stir in the herbs and season to taste. To serve, slice the scones in half, pile the egg mayo on the bottom and top with the lid. Asparagus, smoked salmon and egg tart Makes 15 squares

Asparagus, smoked salmon and egg tart will go down a treat
(Image: Supplied)

Ingredients 1 x 320g sheet puff pastry 4 medium British Lion eggs 200g asparagus spears 150g cream cheese, softened 150g smoked salmon Salt and pepper Small bunch of chives, finely chopped Method Preheat the oven to 220°C/200°C fan/gas mark 7. Unroll the puff pastry sheet and place on its paper on a baking tray. Using a small sharp knife, cut a 11⁄2cm border around the edges, making sure not to cut all the way through. Prick the inside of the pastry all over with a fork. Place in the oven and bake for 20 minutes until golden and puffed. Remove from the oven and, using a spoon, carefully push the inside of the pastry back down. Leave to cool for 10 minutes. Meanwhile, bring a medium-sized pan of water to the boil and add the eggs. Boil for 7 minutes then drain and cool under cold water. Peel and cut into quarters. Add the asparagus spears to the boiling water along with a generous pinch of salt and cook for 5-7 minutes until they are soft, but still with a little bite. Drain under cold water and set aside. Spread the inside of the pastry with the cream cheese. Top with the asparagus spears, smoked salmon and quartered eggs. Season lightly and sprinkle over the chives. Cut into 15 squares to serve. Miniature lemon curd and blueberry tarts Makes 30 mini tarts

Miniature lemon curd and blueberry tarts are a great sweet treat for the occasion
(Image: Supplied)

Ingredients 3 large British Lion eggs 140g caster sugar 3 unwaxed lemons, juiced (about 150ml) and zested 75g unsalted butter, diced 30 blueberries 30 mini tart pastry cases 15g unsalted pistachios, very finely chopped, to garnish (optional) Method Crack two of the eggs into a medium, heatproof bowl. Separate the third egg, add the yolk to the medium bowl and place the remaining white in a small bowl. Add 100g of the sugar along with the lemon juice and zest to the medium bowl and whisk well. Add the butter and place the bowl over a pan of simmering water, making sure it doesn’t touch the water. Stir until the butter has melted, which should take about 5 minutes. Stir continuously with a whisk until the mixture thickens, about 10-15 minutes. Remove the bowl from the heat and leave to cool (you can pour the mixture into a wide, shallow bowl to speed up this process). Meanwhile, lightly whisk the egg white with a fork. Sprinkle the remaining sugar on a large plate. Dip a few blueberries at a time into the egg white then toss them in the sugar and set aside. Repeat with the remaining blueberries. Pipe or spoon the curd into the tart cases then top each with a frosted blueberry. Garnish with pistachios if desired. British Lion ambassador, diver, dad and influencer Tom Daley has been advising his 2 million Instagram followers to look for the Lion to guarantee the highest food safety standards. For more information on British Lion Eggs, see egginfo.co.uk READ MORE: Click here for today’s top showbiz news Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes ‘I tried some of the weirdest Coronation foods and overcame my strange phobia’ 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 Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnTom DaleyKing Charles CoronationFood

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