Serve your own royal banquet for the coronation

Serve your own royal banquet: Throwing a party next weekend? Then push the boat out with pork pie castles, a Union Jack tart… and this pudding as the crowning glory


Serves 12-16

  • 150g (5½oz) demerara sugar
  • 425g (15oz) caster sugar
  • 6 medium eggs
  • 1tbsp white wine vinegar
  • Finely grated zest and juice of 1 large orange
  • 25g (1oz) cold unsalted butter, cubed
  • 450ml (16fl oz) double cream
  • 300g (10½oz) strawberries, hulled and quartered
  • 200g (7oz) raspberries
  • 2 kiwi fruit, peeled and cut into chunks

Plantation Pineapple Rum ‘Stiggins’ Fancy’ (70cl, 40%) £37.95,

Preheat the oven to 200°C/fan 180°C/gas 6. Cut 2 pieces of baking paper large enough to line 2 baking sheets and draw a 20cm circle onto each piece. 

Turn over and place on the baking sheets. Sprinkle the demerara sugar and 340g (11¾oz) of the caster sugar into a roasting tin. Bake for 10 minutes – this will give you a firmer meringue. Reduce the oven temperature to 140°C/fan 120°C/gas 1.

Separate the eggs (you will need all the whites but only three of the yolks, so keep the other three for other bakes). In a mixer, whisk the egg whites to stiff peaks. 

With the whisk running slowly, add the warmed sugar a little at a time. Stir in the vinegar and whisk for 3-4 minutes, until thick and glossy. Spoon one-quarter of the mixture into a large piping bag with a 1.25cm plain nozzle. Divide the rest between the drawn circles and spread evenly to the edges of the circles.

On one of the meringue circles, pipe 8 x 5cm high peaks around the edge to resemble a crown. Bake for 1 hour (crown on the top shelf), then turn the oven off and leave the meringues inside for at least 2 hours or ideally overnight to cool.

To make the orange curd, place the remaining caster sugar, 3 egg yolks, and orange zest and juice into a pan and heat gently, stirring, until it thickens and coats the back of the spoon. 

Remove from the heat and stir in the cold butter until smooth and thick. Cool completely.

When ready to serve, whisk the cream to soft peaks. Place the plain meringue on a serving plate and spread with half the cream. Drizzle with half the orange curd and scatter with half the fruit. Top with the crown meringue and decorate with the remaining cream, curd and fruit. Serve immediately.

Cook’s tip

The meringue can be baked a couple of days ahead and kept in an airtight tin until ready to decorate.

OLLY SMITH’S DRINKS PAIRING: Magic with meringue

Plantation Pineapple Rum ‘Stiggins’ Fancy’ (70cl, 40%) £37.95, 

Raise a glass to the Commonwealth with this utterly scrumptious pineapple rum – terrific on its own or royally ace in a fruity punch to pair with your meringue crown.


Serves 12

New Hall Single Estate Bacchus 2021 (11%) £16,

  • 275g (9¾oz) asparagus tips, cut into even lengths
  • 50g (1¾oz) unsalted butter, softened
  • 60g (2¼oz) rocket
  • Juice and finely grated zest of 1 lemon
  • 10 slices of thick-cut wholemeal bread, crusts removed
  • 200g (7oz) smoked salmon, sliced
  • Salt and freshly ground black pepper
  • 3 medium eggs, hardboiled and peeled
  • 2tsp mayonnaise
  • A small handful of cress (optional)
  • 250g (9oz) large, peeled king prawns, 8 left whole, the remainder chopped
  • 250g (9oz) full-fat cream cheese
  • 2tbsp fresh chopped dill
  • 2tsp horseradish sauce
  • 2 large, ripe tomatoes, cut into wedges, seeds discarded

Cook the asparagus in lightly salted boiling water for 2 minutes. Drain and plunge into cold water.

Place the butter, rocket and 1tbsp lemon juice into a food processor and whizz until smooth. Spread thinly over 8 slices of the bread, reserving 2 plain slices.

Arrange 2 buttered slices together on a board, butter-side up, to form a rectangular base. Arrange half the smoked salmon over the top and season. Top with 2 more pieces of bread, butter-side up.

In a bowl, mash the eggs and stir in the mayonnaise and cress, if using. Season and spread over the bread. Top with 2 more slices of bread, butter-side up.

Mix the chopped prawns with 25g (1oz) of the cream cheese, the dill, horseradish sauce and 1tsp lemon juice. Spread all over the next layer. Top with the final 2 slices of bread, butter-side up.

Lay the remaining smoked salmon over the top of the stack and season. Top with the reserved plain slices of bread and press down.

Beat the remaining cream cheese and remaining lemon juice until smooth. Spread a thin layer over the top and sides of the cake.

Drain the asparagus and pat dry with kitchen paper. Gently press into the sides of the cake, tips pointing upwards. Decorate with the whole prawns, tomatoes and lemon zest. Chill for 30 minutes before serving.

Cook’s tip

Whizz the crusts to breadcrumbs and freeze for up to 3 months. Defrost and use in fish cakes or pie toppings.

Super with salmon

New Hall Single Estate Bacchus 2021 (11%) £16,

If you love sauvignon blanc you’ll adore this bright, zesty white from Essex. Expect all the zip of freshly juiced lime with a faint scent of elderflower – this is a crisp, bright and beautiful British wine!


Serves 8

Camel Valley Pinot Noir Rosé Brut 2019 (12.5%) £36,

  • For the mustard dressing
  • 3tbsp cider vinegar or Champagne vinegar
  • 6tbsp walnut oil
  • 1-2tsp English mustard
  • 1tbsp honey
  • Salt and freshly ground black pepper
  • For the salad
  • 3 thick-cut fillet steaks, about 175g (6oz) each
  • 1tbsp olive oil
  • 1 small cos or romaine lettuce
  • 80g (3oz) watercress, tough stalks removed
  • 3 celery sticks, thinly sliced
  • 200g (7oz) sugar snap peas, shredded lengthways
  • 400g (14oz) strawberries, hulled and quartered
  • 100g (3½oz) blue cheese, crumbled (try Welsh Perl Las, Irish Cashel Blue or English Colston Bassett)
  • 50g (1¾oz) toasted walnuts, roughly chopped

Place the vinegar, walnut oil, mustard and honey in a jam jar. Put the lid on and shake vigorously. Season with salt and black pepper to taste and set aside.

Rub the steaks with the olive oil and season with freshly ground black pepper and a pinch of salt. Leave to come to room temperature for at least 30 minutes.

Trim the lettuce and shred the bottom half of the leaves. Separate out the top half into leaves. 

Scatter over a serving plate, followed by the watercress, celery, sugar snaps, strawberries, cheese and walnuts.

Preheat the oven to 200°C/fan 180°C/gas 6. Place a baking tray into the oven. Heat a heavy-based frying pan over a high heat and add the steaks. Cook for 3 minutes, turning frequently, until sealed and browned on all sides. 

Transfer to the preheated baking sheet and bake for 8 minutes for rare, 10 minutes for medium and 15 minutes for well done, turning halfway through cooking. Remove from the oven and allow to rest for 2 minutes.

Thinly slice the steaks and scatter over the salad. Drizzle the salad with a little of the mustard dressing and serve with the remaining dressing on the side.

Cook’s tip 

This salad works well with cooked chicken – or make it vegetarian by omitting the meat and using vegetarian cheese.

Sensational with salad

Camel Valley Pinot Noir Rosé Brut 2019 (12.5%) £36,

Consistently delicious pink British bubbly, this Cornish fizz has the Royal Warrant and is deliciously zingy, with all the summer fruit splendour needed to pair with this succulent salad.


Finest 12 Year Old Highland Single Malt Scotch Whisky (70cl, 40%) £23, Tesco

Serves 8

  • 1 English breakfast teabag
  • 2tbsp caster sugar
  • 1 lemon, sliced
  • 350ml (12fl oz) single malt whisky
  • 225ml (8fl oz) apple juice, preferably made using Granny Smith apples
  • 1 Granny Smith apple
  • 1 red apple
  • 75cl bottle of Champagne or lemonade, to top up

Place the teabag, caster sugar and lemon slices into a measuring jug.

Top up to 125ml (4fl oz) with boiling water and leave to steep until cold.

Discard the teabag and stir the whisky and apple juice into the infused tea.

Cut the apples into wedges and discard the cores.

Squeeze the juice from the ends of the lemon over the apple wedges and toss to coat.

Put 2 ice cubes in each glass and pour in the tea (including the lemon slices) equally.

Divide the apple wedges between the glasses and top up with Champagne or lemonade.

Cook’s tip

Prepare the tea, lemon, whisky and apple juice mixture ahead and chill. Add the apples and fizz just before serving.

Wondrous whisky 

Finest 12 Year Old Highland Single Malt Scotch Whisky (70cl, 40%) £23, Tesco

Stellar value for an elegant single malt with citrus-peel freshness and a whisker of peat smoke. Superb for a dram or smuggled into punch.


Henry Westons Vintage Cider (50cl, 8.2%) £2.35, Morrisons

Serves 12

  • 375g (13oz) cherry tomatoes (around 28)
  • 1 garlic clove, crushed
  • 1tbsp fresh thyme leaves
  • 1tbsp olive oil
  • 1 x 320g ready-rolled puff pastry sheet
  • 300g (10½oz) caramelised red onion chutney (from a jar)
  • 400g (14oz) sweet chilli beetroot (from larger supermarkets), diced
  • 250g (9oz) garlic and herb cream cheese
  • 100ml (3½fl oz) double cream

Preheat the oven to 220°C/fan 200°C/gas 7. Place the cherry tomatoes in a roasting tin with the garlic, thyme and olive oil. Toss well to coat. Roast for 10 minutes, or until just losing their shape.

Unroll the pastry, leaving it on the paper, and place on a baking tray. Using a sharp knife, score a border 1.5cm from the edge. 

Using a fork, prick the pastry all over on the inside of the border. Bake for 15-20 minutes, until golden. Push down the centre of the pastry gently with a fish slice to flatten.

Mix the chutney and beetroot together and spoon into the centre of the pastry, spreading out to the border. Bake for 8 minutes, then allow to cool completely.

Beat the cheese and cream together until thick and creamy. Spoon into a piping bag fitted with a large star nozzle. Place the tart on a serving board. 

Pipe the cheese mixture in a line through the middle, from top to bottom and then side to side, to create a cross. 

Then pipe cheese from the middle to the corners to create another cross. Press the roasted tomatoes gently into the cream cheese mixture. Cut into squares to serve.

Cook’s tip

You can bake the puff pastry case the day before and add the toppings on the day you are serving the tart. 

Cheese champion 

Henry Westons Vintage Cider (50cl, 8.2%) £2.35, Morrisons

Big on flavour and bold on alcohol, this is one to share and savour – it’s lush with a cheese-themed tart.


Makes 8 (serves 16)

Duchy Organic Golden Ale (50cl, 4.2%) £2.30, Waitrose

  • 450g (1lb) plain flour, plus extra for dusting
  • ½tsp salt
  • 1 medium egg, beaten, plus another for glazing
  • 85g (3oz) butter
  • 85g (3oz) lard
  • 450g (1lb) pork loin, very finely chopped
  • 180g (6¼oz) rindless smoked pancetta, finely chopped
  • A bunch of spring onions, trimmed and finely chopped
  • 8 large sage leaves, finely chopped
  • 1 Cox’s apple, cored and grated
  • Salt and freshly ground black pepper
  • 8 quail’s eggs, boiled for 3 minutes, cooled, peeled
  • Mustard dip, to serve (optional)

Wrap the bases and sides of 8 glasses or jars that have a roughly 6cm diameter base (see tip, above left) with clingfilm. Cut 8 rectangles of baking paper measuring 25cm x 16cm and fold each in half lengthways.

For the pastry, mix the flour and salt in a bowl and make a well in the centre. Add the egg and cover with the flour. 

Heat the butter, lard and 200ml (7fl oz) water in a pan until the fat has melted and the liquid has just come to the boil. Pour around the flour and stir quickly into a warm ball. Reserve one-third of the dough for the pie lids.

Cut the remaining pastry into 8 equal-sized pieces. On a lightly floured surface, roll out each piece to a 15cm circle. Place the glasses or jars upside-down on a baking tray. 

Take a circle of pastry and, pressing firmly, mould it over the base and sides of one glass or jar, allowing it to hang down by about 5cm. Repeat until all the containers are covered. Chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6 and ease the pastry cases off their glasses or jars. Discard the clingfilm.

For the filling, put the pork, pancetta, spring onions, sage and apple in a bowl. Mix and season well. Place a spoonful into a pastry case and press down. Place an egg in the middle. Spoon in filling to the top. Repeat to make 8 pies.

Divide the reserved dough into 8 equal pieces. On a lightly floured surface, roll out each piece to a 10cm circle. Brush the edges with a little water. Place on top of the pies and pinch the edges to seal. 

Using a small knife, make cuts about 1cm apart around the top edges to make small tabs. Fold in every other tab to create the ‘battlements’ on the ‘castle’.

Brush the pies all over with beaten egg and make a slit in the tops. Wrap with the baking paper strips and secure with string. Bake for 20 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4 and bake for 45-50 minutes, until golden. Serve warm or cold with a mustard dip, if liked.

Cook’s tip 

Use flat-bottomed glasses, such as whisky tumblers, deep ramekins or 320g (approx) jam jars, with a 6cm base. 

Perfect with pork pies

Duchy Organic Golden Ale (50cl, 4.2%) £2.30, Waitrose

Very much a beer fit for a king – and a queen, for that matter – this has a mighty malty flavour to complement the pork pies, and a pleasing hoppy kick to bounce off the bite of accompanying mustard. 


Serves 8

Fever-Tree Refreshingly Light Rhubarb & Raspberry Tonic Water (50cl) £2, Tesco

  • 800g (1lb 12oz) rhubarb, trimmed, rinsed and cut into 5cm (2in) pieces
  • 175g (6oz) golden caster sugar
  • 300g (10½oz) fresh raspberries
  • 70g (2½oz) unsalted butter
  • 4tbsp honey, preferably heather honey
  • 100g (3½oz) jumbo porridge oats
  • 50g (1¾oz) walnuts, roughly chopped
  • 50g (1¾oz) plain flour
  • 350ml (12fl oz) double cream
  • 3-4tbsp whisky
  • 400g tin of custard

Preheat the oven to 200°C/fan 180°C/gas 6. Place the rhubarb in a single layer in a roasting tin, sprinkle with 125g (4½oz) sugar, cover tightly with foil and roast for 20 minutes, or until the sugar has dissolved and the rhubarb is tender but still holds its shape.

Remove the foil, scatter the raspberries over and leave to cool completely.

Lower the oven temperature to 180°C/fan 160°C/gas 4. Melt the butter and 2tbsp honey in a pan.

Stir in the oats, walnuts, flour and remaining sugar and stir well to combine. Spread on a baking sheet and bake for 20 minutes, or until crisp and golden. Cool completely, then crumble into small pieces.

Whisk the cream, whisky and remaining honey to soft peaks. Reserve some rhubarb mixture to decorate, then divide the rest between 8 glasses or jam jars. 

Scatter in two-thirds of the oat mixture. Top with the custard and whisky cream, swirling slightly. Spoon the reserved rhubarb and oat mixtures on the top.

Cook’s tip

Make the crunchy oats up to one week ahead and store in a sealed Kilner jar or a jam jar with a tight-fitting lid. 

Fruity beauty 

Fever-Tree Refreshingly Light Rhubarb & Raspberry Tonic Water (50cl) £2, Tesco 

Chill this fruity, fabulous creation and sip it on its own for booze-free brilliance, or add a splash of your favourite gin to really get the party swinging!

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