Chefs and party planners across the country are drawing up their menus for the ‘Big Lunch’ celebration for Coronation Day in a few weeks - but Coronation chicken is not on official menu as Buckingham Palace released three inspirational recipes. With a weekend of festivities planned where thousands are expected to take to the streets, plates will be piled high and tables festooned with bunting to mark the occasion.
The Palace recipes are a far cry from the simple Coronation chicken which took centre stage at Queen Elizabeth’s coronation in 1953. The menus sound scrumptious and include: Ken Hom’s Coronation Roast Rack of Lamb with Asian-style Marinade, Nadiya Hussain’s Coronation Aubergine and Adam Handling’s Strawberry and Ginger Trifle.
Be prepared however for a day or two in the kitchen as the trifle alone has over 20 ingredients which includes 16 egg yolks. If the sun is shining, the aubergine will do well on the barbecue for outdoor parties, while the rack of lamb is described as “the hallmark of modern Great Britain” and can be served with roast potatoes and a fresh green salad.
