With sunny weather on the horizon and preparations for the Queen’s Platinum Jubilee celebrations well and truly underway, people up and down the country have been busy embracing the regal festivities.
And as part of the occasion, many communities are set to host local events including everything from street parties to food festivals.
But regardless of how you’re planning on marking this extended bank holiday, chances are what you’ll be doing involves some sort of food.
So, here to prove that you can’t beat a classic dish, OK!’s Victoria Gray shares four of her traditional British recipes that are perfect for this weekend’s Platinum Jubilee celebrations…
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For the pastry
- 175g plain flour
- 100g cold butter, cut into small cubes
- 1 egg yolk
For the filling
- 150 bacon unsmoked lardons
- 50g Gruyère cheese, grated
- 200ml crème fraîche
- 200ml double cream
- 3 eggs, beaten
- Freshly milled black pepper and sea salt to season
- 1 tsp fresh thyme, finely chopped, plus a few sprigs to garnish
- 2 large ripe tomatoes, thickly sliced
- For the pastry: Add the flour, cold butter, egg yolk and 3 teaspoons of cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the pastry onto a lightly floured surface and roll out to about 1⁄2 cm thickness.
- Line a loose-bottomed quiche tin with the pastry, gently pressing into the tin.
- Trim the edges and lightly prick the base with a fork, then chill for 10 minutes.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Place baking paper on the pastry, fill with beans and bake for 15 minutes.
- Remove beans and parchment and bake for a couple of minutes more until the pastry is golden.
- For the filling: Heat a small frying pan and fry the lardons for a couple of minutes, until they start to colour. Remove from the heat and drain on paper towels.
- Scatter half the cheese and fried lardons over the bottom of the pastry case.
- Add the crème fraîche to a bowl, then slowly beat in the double cream.
- Mix in the eggs and chopped thyme, then season.
- Pour the filling into the pastry case and lay the tomato slices on top. Scatter with the remaining grated cheese.
- Bake for about 25 minutes, or until the filling is softly set.
- Let the quiche cool in the tin for 5 minutes, then remove it and garnish with sprigs of thyme before serving.
Salmon, cream cheese and dill rolls
- 6 tbsp cream cheese
- 2 tbsp soured cream
- 1 tbsp lemon juice, plus a couple of lemon slices to garnish
- 1 tsp chopped dill, plus sprigs to garnish
- 300g smoked salmon
- A few sprigs of watercress and edible flowers to garnish (optional)
- Mix together the cream cheese, soured cream, lemon juice and chopped dill.
- Season lightly with freshly milled black pepper.
- Cut the smoked salmon into 4cm wide strips.
- Lay the strips on a clean chopping board and add a spoonful of the cheese mix to the centre of the strip and gently roll up. Repeat.
- Lay the salmon rolls on a platter and garnish with the dill sprigs, lemon slices, watercress and edible flowers, if using.
- 6 tbsp mayonnaise
- 3-4 tsp curry powder, to taste
- 1⁄2 tsp ground cinnamon
- 2 tbsp mango chutney
- 4 tbsp sultanas
- Black pepper and sea salt to season
- 500g shredded roasted chicken, skin removed
- A couple of large handfuls of fresh spinach and watercress leaves to serve
- 2 tbsp flaked almonds (optional)
- Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together in a large bowl and season with freshly milled black pepper and sea salt.
- Add the shredded chicken and stir to coat in the sauce.
- Scatter the spinach and watercress leaves on a large serving platter, add the chicken and sprinkle with the flaked almonds (if using).
- 4 meringue nests
- 284ml double cream
- 350g strawberries, hulled and quartered
- Mint sprigs to garnish
- Break up the meringues and add the pieces to a medium bowl.
- In a separate bowl, lightly whip the cream into soft peaks.
- Add the strawberries and cream to the meringues and gently fold together.
- Spoon into pretty glasses and garnish with a mint sprig.
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