A former royal chef has provided an insight into Princess Anne's eating habits.
The Princess Royal has been a pillar of strength since her mum, Queen Elizabeth II, died aged 96 on September 8. Princess Anne was at the former former monarch's bedside when she passed away at Balmoral.
She took part in the Lying-in-State procession as she walked behind Elizabeth II's coffin as it was transported from Buckingham Palace to Westminster Hall. The Princess Royal is regarded as one of the most hardest working members of the Royal family as she has carried out over 20,000 engagement.
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A former royal chef has provided an insight into her daily routine and how she fuels her hectic lifestyle. The Princess Royal reportedly likes to begin each day with a bowl of fruit- as Mirror Online reports.
However, chef Darren McGrady has revealed she always made an "unusual" request when she had a banana. He told Today: "Princess Anne almost always preferred the bananas almost black - over ripe - because they digested easier."
Brown bananas are typically much sweeter because all the starch and chlorophyll in the fruit has broken down into sugar, which is why they are often used in baking. Royals traditionally always eat with cutlery, so Anne would have to eat her overripe bananas in a very specific way.
Chef Darren added: "First, the ends of the banana are cut off. Then the banana peel is sliced down the middle from end to end so the unpeeled fruit can be opened.
"The fruit is sliced into circles and eaten with a fork." Princess Anne also regularly opts to skip lunch, but has previously revealed her favourite dish to have for dinner when she guest-edited an edition of Country Life magazine for her 70th birthday in 2020.
Anne's perfect meal is devilled pheasant - and the Ritz's Executive Chef, John Williams, shared the decadent-yet-simple recipe. John added: "Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices.
"You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Green Label mango chutney."
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