Why is there such a fuss about coronation signature dishes (King Charles and Camilla choose coronation quiche as signature dish, 17 April)? Thankfully, I won’t have to eat coronation quiche if I don’t want to – broad beans in a quiche seems a bit leaden to my taste. I have never eaten coronation chicken and have just had to ask my wife what it was.
My memories of our 1953 street party are of dried, curled-up fish-paste sandwiches followed by an individual trifle – a bit of Madeira cake soaked in jelly containing little chunks of tinned pears, topped with a bit of custard with a squiggle of synthetic cream – served in a little waxed cardboard dish and washed down with Tizer. Why try to improve on perfection?
Andrew Shepherd
Loughborough, Leicestershire
• I am somewhat surprised that the coronation recipe chosen by King Charles and Camilla is not vegan. Not only would it be much more inclusive of different faiths and cultures as pointed out by Felicity Cloake (‘More like spinach pie’: Felicity Cloake tests King Charles and Camilla’s coronation quiche, 17 April), it would also promote a plant-based diet, which is great for the climate, biodiversity and ahimsa (the principle of nonviolence).
David Dickson
London
• Among the discussions of the coronation quiche, no one seems to have mentioned the fact that a quiche doesn’t have an upper crust. Surely one thing in its favour?
Sue Wallace
Thame, Oxfordshire
• Regarding coronation merchandise (Letters, 14 April), I was intrigued to see matzo, the unleavened bread traditionally eaten at Passover, on sale as “Coronation Edition Crackers” in a suitably commemorative box. Presumably this does not presage the whole event falling flat.
Dr Anthony Isaacs
London
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