Who didn’t love the royal wedding? Wasn’t it just perfect! We had a bit of a royal party at mine to celebrate and to get into the spirit of things, I promised a very royal lunch. I made the cake, jelly and marinated the chicken the night before, so there was only the salads to make fresh in the morning so I wouldn’t miss a minute of the wedding; all very simple but it had a great impact! Here is what we tucked in to:
Elderflower Drizzle Cake
It would have been rude not to have cake, it was a wedding after all! Taking inspiration from Harry and Meghan’s cake which I thought looked totally scrummy, I decided to bake an elderflower drizzle loaf cake. I sliced this up for elevenses as we watched all the guests arrive.
170g self raising flour
170g granulated sugar
3 large eggs
1/2 tsp baking powder
Zest of 2 lemons
5 tbsp elderflower cordial
- Preheat the oven to 180°c and line a 2lb loaf tin.
- Cream together the butter and sugar until light and fluffy.
- Gradually add in the eggs one at a time along with a little flour, beating together after each one. Add the zest of the lemons into the mix.
- Fold in the remaining flour and baking powder.
- Pour the mixture into the prepared loaf tin and bake for 1 hour.
- As soon as the cake comes out, make lots of holes all over the cake using a skewer – make sure the holes go far down into the cake but not through to the other side otherwise the syrup will pour out. Evenly spoon over the elderflower cordial over the cake.
- Leave the cake in the tin until cool.
Roast Coronation Chicken
I saw this recipe on Rachel Khoo’s website who made it a few years ago to celebrate the Golden Jubilee. As there was six of us, I decided to use a whole chicken and marinated it the night before. Just before Meghan arrived, I popped it in the oven and so it was very happy just roasting until we were ready to eat it afterwards. I served the chicken with fresh sliced tomatoes, our Grandma’s rice salad, cous cous with pine nuts and dill and a green salad.
A whole chicken (enough to feed 6 people)
2-3 heaped tbsp of spicy mango chutney (I use Geeta’s)
1 tbsp of sunflower oil or vegetable oil
3 tsp of garam masala or curry powder
1 tsp of ground cumin
1 tsp of ground cinammon
1 tsp of ground ginger
- Mix together all the marinade ingredients and rub it over the chicken using your hands, make sure to get into all the nooks and crannies! Cover the chicken with foil and leave to marinate in the fridge for a minimum of an hour (or overnight for a stronger flavour).
- Preheat the oven to 180°c. Place the chicken with all the marinade in a baking dish and roast according to your cooking instructions depending on the size of your bird (mine was an hour and a half) or until the juices run clear.
I had wanted to try this recipe when a number of years ago I watched a programme about the public competing to get a product made in M&S and the team who developed this product came second. It did not disappoint and was most appropriate to serve on this very British occasion in the May sunshine with a good scoop of vanilla ice cream.
450g mixed berries (I used strawberries, raspberries and blueberries)
3 fresh mint leaves, finely chopped, plus extra to garnish
150ml Pimms No.1
7 gelatine leaves
600ml sparkling wine
300g caster sugar
- Put the berries, mint and Pimms in a shallow bowl, stir lightly and set aside for at least 20 minutes.
- Place the gelatine leaves in a bowl of cold water and leave to soak for 10 minutes.
- Meanwhile, place the wine and sugar in a saucepan over a low hear and stir until the sugar has dissolved. Squeeze any excess moisture out of the gelatine, then add to the wine mixture and stir until fully dissolved. Strain the Pimms into the pan, stir and set aside to cool for about 30 minutes or until it reaches room temperature.
- Divide half the drained berries between glasses or a jelly mould. Half-fill the dishes with the wine mixture and refrigerate until set (about 1 hour). Once set, divide the remaining berries between the dishes and top up with the rest of the wine mixture. Refrigerate until set or overnight.
- Serve with vanilla ice cream and some more sprigs of fresh mint.