Coronation recipes: The four official dishes to cook for the celebrations

A new era is almost upon us: on May 6, the UK will become a nation of Caroleans as King Charles is crowned, alongside Queen Camilla.

For those hosting a street party, it’ll be a day of bunting, red white and blue napkins, and plenty of Union Jack decorations. You can find our full guide to all the fun here.

The food, whether for a party or a quiet meal at home, requires some thought. If cucumber sandwiches don’t prove appealing, try one of the four official Coronation recipes. Chicken is out; instead, lamb and aubergines are the stars, with a twist on the classic trifle for pudding.

Below, we’ve reprinted the official recipes from chefs Ken Hom, Nadia Hussain, and Adam Handling banquet. No matter the size of your dinner party, it’s time for a feast fit for royalty.

Ken Hom’s lamb with an Asian-style marinade

(Getty)

“Here, as tender as it is, the lamb’s distinctive taste is nevertheless robust enough to bear the east-west flavours of sesame oil, mustard, and soy sauce with grace and dignity,” says Hom. “The recipe represents the hallmark of modern Great Britain. Serve this lamb with roast potatoes and a green salad.”

Serves: 4-6

Ingredients

For the lamb

• Two 750g racks of British lamb, trimmed of excess fat
• Salt, pepper

For the marinade

• 2 tbsp peanut oil
• 2 tsp freshly ground black pepper
• 1 tbsp roasted sesame oil
• 2 tbsp roasted sesame seeds
• 1 tbsp sugar
• 2 tbsp Dijon mustard
• 1 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp finely chopped garlic
• 1tbsp fresh or 3 tbsp dry sage
• 120ml chicken stock
• 2 tsp sesame oil
• 2 tsp sesame paste or peanut butter
• 2 tbsp butter
• Salt, pepper

Method

1. Season each rack of lamb with salt and pepper, then brown each rack of lamb in a non-stick pan with peanut oil for 5 minutes, turning frequently. Allow the lamb to cool.
2. Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a rubber spatula. Marinate for an hour.
3. Preheat the oven to 230°C. Place the lamb racks in a roasting pan, then moisten the sage leaves with some water and scatter them over the lamb racks.
4. Reduce the heat to 200°C, cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for the last 5 minutes if you want a more browned and crisp look.
5. Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
6. Skim off the fat from the roasting pan, add the chicken stock, and de-glaze over a burner, scraping to remove the flavourful bits.
7. Add the sesame oil, sesame paste, and butter to the sauce and mix thoroughly. Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.

Nadiya Hussain’s yoghurt-topped aubergine

(Mike Marsland/Getty Images)

“Aubergines often feature as a side dish when served at a table for dinner, but not here,” says Hussain. “We are taking this delicious aubergine, coating it with flavour, frying till tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty.”

Serves: 4-6

Ingredients

• 225ml olive oil
• 3 cloves of garlic, minced
• 1 small onion, grated
• 1 tsp paprika
• 2 large aubergines, sliced into 1cm thick slices (about 600g)
• Salt

For the dressing

• 200g Greek yogurt
• 2 tsp curry powder
• 2 cloves of garlic, minced
• 2 tsp mango chutney, finely chopped
• 2 tsp whole milk
• Salt

To serve

• A small handful of crispy fried onion
• A small handful of raisins
• A small handful of fresh coriander, thinly sliced

Method

1. Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.
2. Pop the aubergines onto a tray, take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.
3. Put one large or two small (if you have them) griddle pan(s) onto a medium heat — these are great on the barbecue, too.
4. Griddle in batches on both sides. They take about 2 minutes on each side. You’ll know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.
5. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of whole milk to loosen the mixture just a little.
6. Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.

Recipe from Nadiya’s Fast Flavours by Nadiya Hussain

Gregg Wallace's prawn tacos with pineapple salsa

(PA Wire)

Makes: 3 tacos

Ingredients

• Taco shells x3
• Red onion
• Handful of coriander
• 200g Pineapple chunks (fresh or tinned)
• 1 tsp crushed chilli
• Olive oil
• Juice of a lemon
• 150g King prawns (fresh or frozen)
• 1 tsp Garlic powder
• Pinch of paprika
• Handful of rocket
• Sour cream

Method

1. Pre-heat your oven according to the instructions on your taco shell packet.
2. Put your tacos into the oven and cook according to the instructions on your packet.
3. To make the pineapple salsa: cut your onion in half (you only need half an onion for this recipe), then peel and dice the onion.
4. Pull the coriander leaves off the stems and chop them up.
5. Cut up the pineapple into small, bite sized chunks and add it to a mixing bowl along with the onion and coriander.
6. Add the crushed chilli, a drizzle of olive oil and the fresh lemon juice to your salsa and give it a good mix.
7. For the prawns: in a clean bowl, mix the cooked prawns with the garlic powder and paprika until fully coated.
8. To serve, build your taco by layering rocket, salsa, prawns, and spoonful of sour cream on top.

Adam Handling’s strawberry and ginger trifle

(Hazel Thompson)

Serves 8

Ingredients

For the Yorkshire parkin

• 150g golden syrup
• 150g unsalted butter
• 40g black treacle
• 150g soft brown sugar
• 150g self-raising flour
• 115g oats
• 2 whole eggs
• 8g ginger, ground
• 4g nutmeg, ground
• 4g mixed spice

For the strawberry jelly

• 350g strawberries, blended
• 125g caster sugar
• 6 gelatine leaves

For the ginger custard

• 8 egg yolks
• 130g caster sugar
• 100g plain flour
• 500ml whole milk
• 1tsp ginger, ground

For the cream

• 300g double cream, cold
• 50g icing sugar
• 1 vanilla pod, scraped

For serving

• Fresh strawberries
• Chopped nuts, ideally pistachios

Method

1. For the Yorkshire parkin: Melt the butter, syrup and treacle and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined cake tin, at 160°C, for 25 minutes.
2. For the strawberry jelly:  Soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with the sugar and the gelatine.
3. For the ginger custard:  Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk the egg yolks and the sugar together, add the flour and then add the milk. Pour into a saucepan, cook on a low heat and whisk for 5 minutes until the custard thickens. Chill down in a tray and cover with greaseproof paper, to cool.
4. For the cream:  Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.
5. For serving:  Dice the Parkin into chunks. Add a few strawberries in the bottom of the glass. Top the cake and strawberries with strawberry jelly into the glass and transfer to the fridge, to set. Spoon a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Garnish with the chopped nuts.