Celebrate the Queen’s Platinum Jubilee with these quintessentially British recipes
| 19th May 2022
The Queen’s Platinum Jubilee celebration weekend is just around the corner (Thursday 2nd – Sunday 5th June) and we are coming over all festive!
The Queen became the first British Monarch to celebrate a Platinum Jubilee, marking 70 years of service to the people of the United Kingdom, the Realms and the Commonwealth. Now that is certainly something to celebrate!
In true Brit style, we will be toasting the Queen with a glass of bubbly and some of most quintessentially British foods we can get our hands on, with a spread fit for Ma’am herself.
Furthermore, we have rounded up some of the best recipes so that you can celebrate the Jubilee weekend in style!
What is a celebration without cake? What could be more fitting for a Queen than a Victoria Sponge? named after Queen Victoria herself. This classic British recipe is good for the planet and 100% vegan!
This Victoria Sponge recipe comes from MIGHTY M.LK
Prep time: 45mins
Cook time: 35mins
Ingredients serves 6
Ingredients
- 300ml MIGHTY M.LK semi
- X1 tbsp apple cider vinegar
- 150g vegan spread
- 200g golden caster sugar
- 300g self-raising flour
- X1 heaped tsp bicarbonate of soda
- X1 vanilla pod half lengthways and seeds scraped out.
For the Filling
- 100g vegan spread
- 50ml MIGHTY M.LK whole
- 200g icing sugar
- X5 tbsp vegan strawberry jam
- Icing sugar for dusting
Method
- Preheat oven to 180 degrees
- Grease two 20cm sandwich tins and line with baking parchment and set aside.
- Whisk the MIGHTY M.LK and vinegar together and put to one side to thicken, with an electric hand mixer beat the vegan spread and golden caster sugar together until light in colour, sift in the flour and bicarbonate of soda, mix well and now beat in the MIGHTY M.LK and half the vanilla seeds until the mixture is smooth, divide between the two greased tins and bake in the middle of the oven for 30-35mins, or until a metal skewer comes out clean. Once the sponges are cool enough to handle, take them from the tins and allow to cool completely on a wire rack.
- Meanwhile in another bowl beat together the icing sugar, the other half of the vanilla seeds and MIGHTY M.LK and beat together, place in the fridge to firm up.
- Now to compile the Victoria sponge cake, take one of the sponges and place it on the plate you intend on serving it on if it has a slight peak carefully cut it flat with a serrated knife, now cover the sponge with the chilled buttercream right up to the edge’s, take the strawberry jam and with a spatula spread the jam out over the buttercream, top with the second sponge and dust well with icing sugar.
Celebrate the Queen's Platinum Jubilee with these quintessentially British recipes.
The perfect picnic accompaniment, has to be the classic Coronation chicken filling. This recipe comes from Meatless Farms and has a meat free modern twist for everyone to enjoy.
Hot Coronation Chicken Baguette
Serves: 4
Time: 45 mins
Ingredients
- 4 Meatless Farm Plant-Based Chicken Breasts
- 4 Crusty baguettes
- 2 garlic cloves, minced
- 1 Thumb sized piece of ginger, minced
- 1 tsp curry powder
- 1 bay leaf
- 1 tbsp oil
Curry Sauce
- 1 large white onion, sliced
- 3 garlic cloves, minced
- 50g ginger, minced
- 1 tbsp curry powder
- 2 bay leaves
- 4 cardamom pods, crushed
- 100g sultanas
- 100g mango chutney
- 250ml Vegan cream (Alpro soya cream)
- 125ml veg stock
- 2 tbsp veg oil
For the Slaw
- 1 mango, sliced
- ¼ White cabbage, shredded
- ½ red onion, finely sliced
- 1 juice of half a lime
- Pinch of sea salt
- Drizzle of olive oil
Method
- Mix all the marinade ingredients together in a bowl and add the Meatless Farm Plant-Based Chicken Breasts. Cover them and stick them in the fridge for a few hours (or over night)
- For the curry sauce… Drizzle the oil in a pan over a low/medium heat, add the cardamom and bay leaves, cook for a minute then add the sliced onion, season with a little sea salt and cook for 5 mins, add the garlic and ginger and cook out for a minute, then add the curry powder, cook for a further minute. Add a drizzle more oil if needed.
- Then add the mango chutney, water, soya cream, sultanas. Mix well and bring to a very gentle simmer over a low heat. Have a taste, if may need a pinch of salt.
- Meanwhile, place the marinated chicken on a baking tray and roast in the oven at 180.c for around 14 minutes. Remove the chicken from the oven and chop into little chunks. Add the chicken to the curry sauce and keep warm.
- Make the slaw, combine the mango, cabbage, onion, lime juice and oil. Season with a little salt and a pinch of sugar.
- Warm the baguettes, cut them open and stuff with the slaw, then the curry, top with the toasted almonds and coriander.
Celebrate the Queen's Platinum Jubilee with these quintessentially British recipes
A vegan friendly Caesar salad
For an indulgent side salad, Good4U have a range of salad toppers that are packed with fibre, protein and vitamins, full of flavour and add a textured crunch to any salad! I’m obsessed and have even added them to baked potatoes on occasion.
Good4U have even come up with a vegan friendly Caesar salad recipe. There are lots of different Good4U flavours available, but for this recipe you will need their Caesar Crumbles Salad Toppers.
Ingredients
- Little gem lettuce
- Red endive
- Radishes
- 2 tbsp Good4U Caesar Crumbles Salad Toppers
- 1/4 cup smooth runny tahini
- Juice from ½ a lemon
- 1 clove garlic, minced
- 1 tsp very finely chopped capers
- 2 tsp caper brine
- 1 tsp grainy dijon mustard
- 1-3 tablespoons warm water, to thin out dressing a bit to your liking
- Sea salt and freshly ground black pepper
Method
- Wash and cut the little gem in half. You can eat it as is or pop under the grill for few minutes. Pan frying works too
- Try adding red endive for the colour
- Thinly slice a few radishes and scatter over the little gem for some extra crunch
- Mix all the dressing ingredients together in a small bowl until smooth. Add salt and pepper generously
Tom Daley’s Asparagus, smoked salmon and egg tart
Tom Daley’s Asparagus, smoked salmon and egg tart
For a quick and easy showstopper, British Lion eggs have teamed up with British national treasure, Tom Daley to bring you a tasty tart that will really stand out!
Makes: 15 squares
Prep time: 10 minutes plus 10 minutes cooling time
Cook time: 20 minutes
Ingredients
- 1 x 320g sheet puff pastry
- 4 medium British Lion eggs
- 200g asparagus spears
- 150g cream cheese, softened
- 150g smoked salmon
- A small bunch chives, finely chopped
Method
- Preheat the oven to 220C/200C Fan/Gas Mark 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm boarder around the edges (making sure not to cut all the way through). Prick the inside of the pastry all over with a fork.
- Place into 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 pan of water to the boil and add the eggs. Boil for 7 minutes then drain under cold water to cool. Peel and cut into quarters.
- Add the asparagus to the boiling water along with a generous pinch of salt and cook for 5-7 minutes until soft, but still with a little bite. Drain under cold water to cool 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 with salt and pepper and sprinkle over the chives. Cut into 15 squares to serve.
So there you have it. Some classic British recipes to help see you through the Jubilee weekend. We would love to see some of your recipe creations so remember to tag us in any posts you share on Instagram, Twitter or Facebook!