P L AT I N U M J U B I L E E S P E C I A L
Get ahead for th e e e Jubil o t d e e n u o y s p i t d n a e c i v d a , s e p i c e d All the r n e k e e w y a d i l o h k n a b e l b u o d e h t e t celebra MAY 2022 bbcgoodfood.com 67 MAY 2022 bbcgoodfood.com
P L AT I N U M J U B I L E E S P E C I A L
& s l i a t Co ck o cktai ls m
Get organised The official date for the Big Jubilee Lunch is Sunday, 5 June. If you and your neighbours have organised a street party, you should have already submitted council applications for road closures and grants, if needed. Some councils will accept late applications, though, so it’s worth checking. If you plan to have amplified music or sell alcohol, you’ll also have to apply for a Temporary Events Notice (see resources, below). You may also need public liability insurance in case of injuries or damages. If you’ve missed the deadline for a street closure or want something more low-key, you could consider a ‘street meet’ instead. This is a party where neighbours celebrate on private property, such as driveways or front gardens. The Eden Project, which founded the annual Big Lunch, offers more ideas for meeting with neighbours at edenproject.com. Even if you’re just celebrating with family at home, our recipes and tips will help the event run smoothly.
PLANNING Setting up a group on social media is often the easiest way to plan a party with your neighbours. The same group can then be used to share photos of the event afterwards. Start by putting a note through everyone’s door inviting them to join the online group, then organise an in-person meeting if possible. Ask each household to bring a dish. It’s a practical way to spread the cost, and may also introduce you to new recipes. Find out what’s being made in advance to ensure there’s a mix of sweet and savoury. Discuss allergies and dietary requirements so everyone
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is included. Offer veggie, vegan and gluten-free options, if you can. You’ll also need equipment, such as tables, chairs and utensils – ask around to see which neighbours can loan some. For larger events, you may need to hire furniture. Think about ways to make the party sustainable, too, such as using recyclable materials.
GET AHEAD Prepping food in advance will make the day more relaxed and enjoyable. Look out for our recipe tips on freezing and assembling dishes ahead. You could even organise a group prep day, where everyone cooks dishes and makes decorations together.
FOOD AS ENTERTAINMENT Host friendly food competitions: challenge drink aficionados to design a cocktail or hold a cookery competition, like a bake-off, jam- or chutneymaking contest. A ‘best veg’ prize will get gardeners involved, too. Use the instant vanilla ice cream recipe on bbcgoodfood.com and set
Resources Use these links to host your best street party, and for more recipes and tips, visit bbcgoodfood.com.
■ To apply to hold a street party
or for a Temporary Events Notice, visit gov.uk/organise-street-party. ■ For a free street-party pack and advice on holding a Big Lunch, visit edenprojectcommunities.com/ the-big-jubilee-lunch.
up a make-your-own ice cream station. Children will be amazed that they can churn their own soft-serve treat by shaking small sealed bags of the liquid mixture in larger bags of ice and salt.
Chop 2 oranges, 2 pears, 1 lemon and 200g red berries (we used strawberries and cherries). Tip into a bowl. Stir in 3 tbsp caster sugar and 1 tsp cinnamon. Cover and chill for at least 1 hr or overnight. Fill a large jug with ice, stir the fruit mix, then tip into the jug. Stir in 750ml red wine, the juice of 1 lemon and 100ml brandy. Top up with 300ml sparkling water to serve.
DRINKS Set up a self-serve drinks station – the larger the gathering, the easier it is if people serve themselves. Use dispensers with taps for cold drinks, urns or flasks for hot, and giant ice buckets for bottles and cans. Put berries, citrus and cucumber slices in tubs with tongs. Pots of herbs can decorate the tables, and guests can pick their own garnishes.
GOOD TO KNOW gluten free PER SERVING 232 kcals • fat none • saturates none • carbs 22g • sugars 22g • fibre 3g • protein 1g • salt 0.03g
COCONUT & PINEAPPLE COOLER
MAKE AN ICE BUCKET Collect big, clean, food-safe containers. Steel troughs, flexi-tubs and cooler boxes work well. At least two hours in advance, fill them with ice, then add cold water so it comes halfway up the side. Stir in 30g salt per litre of water – this lowers the freezing temperature and speeds up chilling. Submerge sealed drinks and tie bottle openers to the containers with ribbons, ready for guests to help themselves. ■ For more information on
the Platinum Jubilee weekend, visit royal.uk/platinum-jubileecentral-weekend. ■ The official Platinum Jubilee website includes an interactive map showing where events are being held. Find out more at platinumjubilee.gov.uk/getinvolved-with-the-platinum-jubilee.
EASY SANGRIA
SERVES 6 PREP 10 mins plus at least 1 hr macerating EASY V
SERVES 6 PREP 15 mins EASY V
Divide 300ml coconut rum, 600ml pineapple juice, 150ml gin and 300ml cold water between six 324ml jam jars. Stir. Garnish with coriander sprigs and watermelon chunks. Screw on the lids. Chill until needed. Will keep for 4-6 hrs.
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PARTY OR MEET?
Three more drinks
GOOD TO KNOW vegan • gluten free PER SERVING 230 kcals • fat 0.1g • saturates none • carbs 11g • sugars 11g • fibre 0.1g • protein 0.4g • salt 0.02g
WATERMELON LEMONADE
Homemade ginger beer
SERVES 8 PREP 35 mins EASY V
SERVES 4-6 PREP 5 mins plus cooling COOK 20 mins EASY V
Mix 200g peeled, thickly sliced ginger, the peel of 2 lemons, 75g golden caster sugar, 100g light brown muscovado sugar and 500ml water in a pan over a low heat, stirring to dissolve the sugar. Turn up the heat to medium and simmer for 15-20 mins until syrupy. Remove from the heat and leave to cool completely. Strain the syrup into a jug through a sieve lined with muslin. Will keep in a small
sterilised jar in the fridge for two weeks. Pour into a large jug. Tip in the juice of 2 lemons, fill with ice, top up with 1 litre soda water. Garnish with mint sprigs and serve. GOOD TO KNOW vegan • gluten free PER SERVING (6) 119 kcals • fat none • saturates none • carbs 30g • sugars 29g • fibre 0.1g • protein 0.1g • salt 0.1g
Cut the top off 1 large watermelon . Hollow it out using a spoon. Discard the pips. Mash the flesh through a sieve. Blitz in a blender to a purée with 250ml lemon juice and 100g golden caster sugar. Stir in 1 litre soda water. Pile ice into the hollowed-out melon. Fill with the lemonade. Serve the rest in a jug with lime slices and mint. GOOD TO KNOW vegan • low fat • gluten free PER SERVING 243 kcals • fat 1g • saturates none • carbs 54g • sugars 48g • fibre 2g • protein 4g • salt 0.1g
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P L AT I N U M J U B I L E E S P E C I A L
Grab a ja r
Strawberries & cream cheesecake jars Upcycled jam jars are a brilliant sustainable vessel for serving food and drink to crowds. Fill in advance with individual portions and stack in the fridge until ready to serve. The lids help protect food while on the buffet table, and the jars can be easily labelled. Easy to hold in one hand, guests can help themselves and enjoy their food either sitting or standing. When the party’s over, wash and use again or simply put in the recycling.
Choice of dressings CHIPOTLE & LIME
How to make a salad jar Opt for wide-topped jars, as they’re easier to fill and eat from.
SERVES 4 PREP 5 mins NO COOK EASY V
Leave space at the top so guests can easily shake the dressing through their salads.
MAKES 8 PREP 20 mins NO COOK EASY V
Blitz 200g shortbread biscuits to crumbs in a food processor and divide between eight jars. Whisk 200g full-fat soft cheese with 200ml double cream, 5 tbsp icing sugar and 2 tsp vanilla extract until softly whipped. Hull and halve 500g strawberries. Tip half the berries into a bowl with 1 tbsp icing sugar
and crush with a fork. Ripple the fruit through the whipped cream and divide between the jars. Top with the remaining berries and seal the jars. PER SERVING 413 kcals • fat 30g • saturates 18g • carbs 33g • sugars 23g• fibre 1g • protein 3g • salt 0.5g
Whisk 2 tbsp chipotle paste with the juice of 2 limes and 80ml light olive oil. Will keep chilled for a week. GOOD TO KNOW vegan • gluten free PER SERVING 57 kcals • fat 6g • saturates 1g • carbs 0.3g • sugars 0.3g • fibre none • protein 0.1g • salt 0.1g
EASY VINAIGRETTE SERVES 4 PREP 5 mins NO COOK EASY V
Layer up the jars with the heavier ingredients on the bottom and salad leaves and herbs on top to avoid wilting.
Pick a protein: chickpeas, beans and lentils work well, but you can also use cooked chicken, beef or smoked salmon. Create a rainbow effect by layering different coloured veg in the jar.
Avoid a soggy salad by pouring the dressing into the bottom of the jar first, then add a layer of robust veg, such as onions, tomatoes or cucumbers.
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Cheeses like feta or carbs such as cooked pasta, rice or noodles make a good barrier between the dressing and leaves.
Slowly whisk 100ml olive oil into 1 tbsp Dijon mustard. Gradually mix in 2 tbsp white wine vinegar and 1 tsp water to make a creamy dressing. Season with a small pinch of sugar and large pinch of salt. Will keep in a sealed jar for up to a month. Whisk again to serve. GOOD TO KNOW gluten free PER SERVING 273 kcals • fat 30g • saturates 4g • carbs none • sugars none • fibre none • protein 0.2g • salt 0.4g
GREEN OLIVE & HERB SERVES 8 PREP 5 mins NO COOK EASY V
Finely chop 50g pitted green olives. Mix with a large handful of flat-leaf parsley, chopped, and a large handfulof mint, leaves chopped. Drizzle in enough olive oil to bind together. Add 1 tsp red wine vinegar, a small pinch of golden caster sugar and a pinch of salt. Will keep chilled for a day. GOOD TO KNOW gluten free PER SERVING 64 kcals • fat 7g • saturates 1g • carbs 0.2g • sugars 0.1g • fibre 0.3g • protein 0.1g • salt 0.2g
RED, WHITE & BLUE JELLIES
Three more portable puds CHOCOLATE & GINGER CHEESECAKES
QUICK & EASY TIRAMISU
SERVES 4 PREP 20 mins plus soaking and 3 hrs chilling COOK 5 mins EASY
SERVES 4 PREP 10 mins COOK 5 mins EASY V
SERVES 4 PREP 15 mins plus at least 1 hr chilling NO COOK EASY V
Soak 4 gelatine leaves in cold water for 5 mins. Bring 800g strawberries, 170g caster sugar, the juice of 1 lemon and 200ml water to the boil. Press through a fine sieve into a large measuring jug. Top up to 300ml with boiling water. Squeeze out the gelatine and stir into the hot juice to dissolve. Divide between four tumblers or jars and chill for 3 hrs. Whip 100ml double cream and 4 tsp icing sugar to soft peaks. Spoon onto the jellies. Top with blueberries.
Blitz 100g gingernuts in a food processor. Add 1 chopped chocolate honeycomb bar. Blitz again. Pulse in 30g melted unsalted butter and a pinch of salt. Spoon into four tumblers or jars. Put 150g chopped dark chocolate in a heatproof bowl. Heat 150ml double cream until steaming and stir into the chocolate to melt. Mix in 180g soft cheese and 60g chopped crystallised ginger. Spoon into the tumblers. Top with more chocolate honeycomb pieces.
Dissolve 2 tbsp coffee granules in 4 tbsp boiling water. Add 6 tbsp coffee liqueur and 150ml cold water. Pour into a shallow dish. Beat 500g mascarpone with 170g condensed milk and 1 tsp vanilla extract until thick. Break 12 sponge fingers into a few pieces and soak in the coffee mix for a few seconds. Divide the sponges between four glasses or jars and top with the mascarpone mix. Sift over 1-2 tbsp cocoa powder. Chill for 1 hr or up to 24 hrs before serving.
PER SERVING 375 kcals • fat 14g • saturates 8g • carbs 60g • sugars 60g • fibre 2g • protein 7g • salt 0.1g
PER SERVING 818 kcals • fat 59g • saturates 36g • carbs 62g • sugars 47g • fibre 4g • protein 7g • salt 0.8g
PER SERVING 753 kcals • fat 53g • saturates 36g • carbs 45g • sugars 39g • fibre 1g • protein 11g • salt 0.3g
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d l e h d Han bi tes
Classics like sausage rolls, pasties and scotch eggs are still a buffet mainstay for a reason: finger food is easier for guests to eat and saves on washing-up, too. Mini quiches, spring rolls, chicken drumsticks, lettuce cups, hot dogs and tacos all work well. Or, try our retro ‘easy hedgehog canapé skewers’ which you can find on bbcgoodfood.com.
Next level sausage rolls
Go the extra mile by making your own flaky pastry for these sausage rolls. Filling it with shop-bought sausagemeat and herby stuffing mix makes up for the time you’ll spend on it. The uncooked rolls can be assembled and chilled up to 24 hours in advance, and can be served warm or cold for ease. MAKES 8 PREP 1 hr plus 1 hr chilling COOK 35 mins MORE EFFORT
250g butter, frozen 400g plain flour (or use a mixture of 350g plain flour and 50g rye flour), plus extra for dusting 1 tsp English mustard powder 1 tbsp cider or white wine vinegar 1 egg, beaten English mustard, ketchup or brown sauce, to serve For the filling 800g sausagemeat 100g sage & onion stuffing mixture
1 The night before baking, freeze the butter. On the day, tip the flour into a large bowl with a pinch of salt and the mustard powder. Hold the butter block in its wrapping and coarsely grate straight into the flour mix, peeling back the wrapping a little at a time as needed and dipping the end of the butter into the flour every so often to stop it clumping in the bowl. Use a palette or cutlery knife to lightly combine, then stir in 200ml ice-cold water and the vinegar to bring the dough together. Wrap and chill for 30 mins. 2 Meanwhile, make the filling. Tip the sausagemeat into a bowl with the stuffing mix, 100ml cold water and some black pepper. Squish everything together with your hands to combine, then put in the fridge to chill while you roll out the pastry. Tip the dough onto a floured surface and roll out to a rectangle (about 50 x 25cm) and trim the edges. Brush the pastry lightly all over with some of the beaten egg, then mould the sausage mixture into a 50cm log. Sit the meat just off-centre on top of the pastry, then fold the pastry over and crimp, or use a fork to press the edges together. Slice into eight pieces using a knife dipped in warm water, wiping it clean between slices. Arrange the sausage rolls on a baking tray and chill for at least 30 mins. Will keep chilled for up to 24 hrs. Or put in the freezer for 15 mins to chill. 3 Heat the oven to 220C/200C fan/gas 7. Brush the rolls with more beaten egg, bake for 20 mins, then brush again and return to the oven for a further 10-15 mins until light mahogany in colour. Leave to cool on a wire rack, then serve warm with English mustard, ketchup or brown sauce. PER SERVING 805 kcals • fat 55g • saturates 27g • carbs 55g • sugars 4g • fibre 3g • protein 19g • salt 1.9g
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Three alternative pastry roll fillings Try these punchy fillings and sprinkle nigella seeds over the pastry before baking, if you like. CHORIZO & APPLE Peel and chop 2 small eating apples. Melt a knob of butter in a small pan and cook for 5 mins until the apples have softened, then cool. Squeeze the meat from 700g chorizo-style cooking sausages. Finely chop a large bunch of parsley and mix with the apples and sausagemeat. Cool before using. EXTR ACHEESY Mix 700g sausagemeat with 2 tbsp yeast extract and 60g grated mature cheddar. Roll the pastry out as in step two, left, then brush with 2 tbsp yeast extract. Sprinkle over 120g grated mature cheddar. Fold the shorter edges of the pastry in towards the middle, then fold everything in half again, like closing a book. Fold in half once more, then chill for 10 mins before rolling out again and filling with the sausage and cheese mixture. SWEET POTATO & CARAMELISED ONION Pierce 6 large sweet potatoes (about 1.2kg in total) with a knife all over, then microwave for 10 mins or bake at 200C/180C fan/gas 6 for 1 hr until soft. Thinly slice 4 red onions and fry in 2 tbsp olive oil over a medium heat for 10 mins until caramelised. Crush 4 garlic cloves and mix with 4 tbsp harissa paste and 2 tbsp tomato purée. Mash the potato flesh with the onions and garlic mixture. Finely chop a small bunch of coriander and stir this in before using to fill the pastry.
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P L AT I N U M J U B I L E E S P E C I A L Traffic light chicken shish kebabs SERVES 6-8 PREP 20 mins plus marinating COOK 10 mins EASY
6 chicken breasts, chopped into large chunks 2 each red, orange and green peppers, deseeded and chopped into large chunks warmed flatbreads, plus tomato and lemon wedges, to serve For the marinade and sauce 2 garlic cloves, finely grated 300g natural or Greek yogurt 1 tbsp paprika 3 tbsp ketchup
e r a h s & S lice Whole pies, traybakes, large quiches or layered picnic sandwiches all look impressive on the buffet table. Plus, they’re less fiddly than making smaller individual portions. Slice in advance and provide self-serve utensils to guests for a cleaner, easier experience when they help themselves.
1 Mix all the marinade ingredients in a large bowl. Spoon a third into a smaller bowl, then cover and chill to serve as a sauce later. Stir the chicken into the large bowl of marinade. Set aside for 20 mins. Will keep chilled for two days, covered. 2 If using wooden skewers, soak in water for 1 hr first. Alternately, thread the peppers and chicken onto metal skewers to make six or eight kebabs. Keep chilled until needed. 3 Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally until the chicken is charred and cooked through. Or, cook under a hot grill on a tray lined with foil for 15-20 mins. Serve the kebabs with the reserved yogurt sauce, flatbreads, tomatoes and lemon wedges on the side. GOOD TO KNOW healthy • gluten free PER SERVING 304 kcals • fat 8g • saturates 4g • carbs 10g • sugars 10g • fibre 4g • protein 44g • salt 0.4g
More kebab ideas
TANDOORI PANEER
HALLOUMI & PEPPER
STICK Y JERK LAMB
SERVES 4 PREP 15 mins COOK 15 mins EASY V
SERVES 4 PREP 20 mins COOK 20 mins EASY V
SERVES 6 PREP 5 mins COOK 5 mins EASY ❄
Mix 150g natural yogurt with 3 tbsp tandoori paste and 1 tbsp lime juice. Season. Toss with 450g paneer cut into 3cm chunks. Cut 2 small onions into 1cm-thick slices and 1 red pepper into 3cm pieces. Thread the paneer and veg on eight skewers. Cook on a barbecue or a foil-lined tray under the grill for 10 mins, turning often.
Cut 500g halloumi into cubes and chop 3 red peppers. Thread onto eight skewers. Stir 1 tbsp olive oil with 1 tsp dried oregano and drizzle over the kebabs. Cook on a barbecue or a foil-lined tray under a hot grill for 10 mins on each side until the cheese and peppers start to colour.
Dice 900g lamb steaks. Toss with 2 tbsp jerk paste, the zest and juice of 1 lime, 1 tbsp honey, a handful of chopped thyme and seasoning. Thread onto six skewers. Cook on a hot griddle pan or barbecue for 3 mins on each side until charred but still a little pink inside. Drizzle with more honey as they cook. Rest for 5 mins and serve.
GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 393 kcals • fat 18g • saturates 8g • carbs 25g • sugars 25g • fibre 5g • protein 30g • salt 0.6g
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GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 546 kcals • fat 42g • saturates 22g • carbs 13g • sugars 12g • fibre 5g • protein 29g • salt 3.9g
PER SERVING 258 kcals • fat 14g • saturates 6g • carbs 3g • sugars 3g • fibre none • protein 29g • salt 0.3g
The origins of coronation chicken
We’ve transformed the classic sandwich filling into a pie, adding spinach and dried mango. But, where does it come from? It was first served at the Queen’s Coronation lunch (hence the name), but goes back even further – it’s based on a dish served at George V’s Silver Jubilee that mixed chicken with mayonnaise and curry.
Turn over for our coronation chicken pie recipe
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P L AT I N U M J U B I L E E S P E C I A L Coronation chicken pie
This gently spiced chicken pie can be served warm or cold. It’s made easier with ready-made puff pastry, and can be assembled and chilled a day ahead or kept in the freezer for a month. Then, simply bake straight from frozen. SERVES 8 PREP 45 mins plus a few hours marinating, cooling and chilling COOK 1 hr 20 mins EASY ❄
6 boneless, skinless chicken thighs 1 tsp ground turmeric large piece of ginger, peeled and finely grated 1 tsp cumin seeds 3 tbsp korma curry paste 400ml can coconut milk 400g spinach 60g dried mango, chopped into chunks 50g raisins 500g block puff pastry plain flour, for dusting 1 egg, beaten
a mixture of black onion seeds, flaked almonds and cumin seeds, for sprinkling small bunch of coriander, chopped mango chutney, to serve (optional) For the dressing 100g Greek yogurt 1 tsp mild curry powder ½ lemon, juiced
1 Mix the chicken, turmeric, ginger, cumin seeds, korma paste and a pinch of salt. Marinate for a few hours, or cover and chill overnight. 2 Tip the chicken into a medium saucepan and pour over the coconut milk. Stir, bring to a simmer and cook for 40 mins over a low heat until very tender. Leave to cool. 3 Meanwhile, tip the spinach into a colander and pour over a kettleful of boiled water to wilt. Cool, then squeeze out as much water as you can and roughly chop. Shred the chicken into the sauce, then stir through the spinach, mango and raisins. Can be made a day ahead. 4 Roughly halve the puff pastry, making sure one half is slightly
bigger. Roll the smaller half out onto a floured surface to a 25cm circle, then put on a baking tray. Pile the filling into the middle, leaving a border. Brush the border with some beaten egg. Roll out the remaining pastry to a 30cm circle. Drape this over the filling, pressing or crimping the edge to seal. Chill for 20 mins. Will keep covered and chilled overnight. 5 Heat the oven to 200C/180C fan/ gas 6. Score a criss-cross pattern over the pie using a sharp knife, then brush all over with more egg. Bake for 20 mins, then brush with the rest of the egg and sprinkle over the seeds and flaked almond mix and some sea salt. Bake for 20 mins more until the pie is deep golden and the almonds are toasted. 6 Leave the pie to cool and combine the dressing ingredients. Serve the pie in wedges with the dressing and some mango chutney, if you like. GOOD TO KNOW 1 of 5-a-day PER SERVING 474 kcals • fat 31g • saturates 16g • carbs 30g • sugars 10g • fibre 3g • protein 16g • salt 0.9g
Vegan potato salad
This modern potato salad is an inclusive option for the buffet. Make it up to a day in advance and keep chilled until needed. SERVES 8 PREP 10 mins COOK 25 mins EASY V
Cover 1.2kg small new potatoes in cold salted water. Bring to the boil, then simmer for 20-25 mins until tender. Drain and steam-dry for 5 mins, then toss with 4 tsp white wine vinegar, 4 tsp extra virgin olive oil and seasoning. Set aside to cool. Finely chop 2 shallots, 4 tsp capers and a handful each of parsley and chives. Add to the cooled potatoes with 240g vegan mayonnaise and 3 tsp Dijon mustard. GOOD TO KNOW vegan PER SERVING 317 kcals • fat 23g • saturates 2g • carbs 22g • sugars 3g • fibre 3g • protein 3g • salt 0.8g
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Veggie rainbow picnic pie
Bursting with summery colour, this veg pastry is part tortilla, part pie and provides the wow factor at any party. It can be made up to two days in advance and chilled in the fridge. SERVES 12-14 PREP 30 mins COOK 1 hr 40 mins MORE EFFORT V
450g butternut squash, peeled and cut into small chunks 2 tbsp olive or rapeseed oil 1 large onion, sliced 550g small waxy potatoes, peeled and sliced 2 x 375g blocks all-butter puff pastry flour, for dusting 2 tbsp breadcrumbs 300g pack cooked beetroot, sliced 450g jar roasted red peppers, drained 200g feta, crumbled 150g frozen peas small bunch each of parsley and mint, chopped
10 eggs, beaten 320g ready-rolled sheet all-butter puff pastry 2 tbsp sesame seeds
1 Heat the oven to 200C/180C fan/ gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden. Cook the potatoes in a pan of boiling water for 8 mins until soft. Drain. Leave all the veg to cool. 2 Turn the oven down to 180C/ 160C fan/gas 4 and line a 20 x 30cm baking tin with a long, double-thick strip of baking parchment (this will help you to lift out the pie once cooked). Squeeze the two blocks of puff pastry together using your hands, then roll out on a floured surface until the pastry is about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess hanging over the edges.
3 Sprinkle the breadcrumbs over the pastry base. Layer in the beetroot, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a rainbow effect), seasoning well between each. Slowly pour over the egg until most of it has sunk through the layers, reserving a little. Brush some egg over the overhanging pastry, then lay the puff pastry sheet on top. Press the pastry together at the edges, then use kitchen scissors to trim away the excess, leaving about 2cm. Roll the edges in to seal together, then press firmly with a fork. Brush with the rest of the egg, sprinkle with the sesame seeds, then use the fork to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing. Will keep chilled for up to two days. PER SERVING 486 kcals • fat 29g • saturates 17g • carbs 40g • sugars 6g • fibre 4g • protein 15g • salt 0.9g
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P L AT I N U M J U B I L E E S P E C I A L
g n i n n S tu s e k a b pa r ty
Celebration cupcakes
You can make these cupcakes up to a day ahead, or freeze undecorated ones for a month. Defrost at room temperature, then take inspiration from our decorating ideas, right. MAKES 24 PREP 2 hrs 30 mins COOK 25 mins MORE EFFORT V ❄ un-iced
3 eggs 200g natural yogurt 2 tsp vanilla extract 250g caster sugar 280g self-raising flour 140g ground almonds 250g butter, softened To decorate 250g butter, softened 300g icing sugar, sifted, plus extra for dusting 500g ready-to-roll fondant a variety of food colouring gels (we used pink, blue, purple, yellow and green) extra icing and decorations, depending on your choice of design (see tips , right)
1 Heat the oven to 160C/140C fan/ gas 3 and line two 12-hole muffin tins with paper cases. Tip the eggs, yogurt, vanilla, sugar, flour, ground
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almonds and butter into a large bowl and beat with an electric whisk until smooth. Divide between the cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use two shelves), or until a skewer inserted into the centres comes out clean. Cool completely on a wire rack. Will keep in an airtight container overnight or frozen for up to a month. 2 To decorate, beat the butter and icing sugar together with an electric whisk until light and fluffy. Spoon heaped teaspoons of buttercream over each cupcake and spread out to cover, or pipe over using a piping bag with the end snipped off. 3 Divide the fondant into pieces and knead each with a drop of colouring gel (using as many colours as you like) until the colour is evenly distributed. Leave one piece plain. One by one, roll each of the fondant pieces out on a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds, then press the rounds onto the top of the cupcakes. Use this as a canvas to decorate as you wish or try our ideas (see right). PER SERVING 408 kcals • fat 22g • saturates 12g • carbs 49g • sugars 42g • fibre 1g • protein 4g • salt 0.5g
Decorating ideas Pretty rose
Colour a small piece of fondant pink, then pinch off small marble-size chunks. Roll into thin sausages, then flatten each sausage between your fingers. Roll up from one end like a wonky swiss roll, pinching one side tighter, while the other stays more open (this will be the rose blooming). Use small scissors to trim the bottom for a flat base, then stick to the cake with a dab of buttercream. Pinch chunks of green or blue fondant into fat diamonds for leaves and mark a vein in the centre using a cutlery knife. Stick to the top of the rose-heads with buttercream.
Pearly heart
Stamp small hearts out of plain fondant, then spread with a thin layer of buttercream. Tip edible pearls into a small saucer, then dip in the hearts, buttercream-side down, to cover. Stick onto cakes with more buttercream.
Hip-hip-hooray series
Colour more fondant pieces with different food colourings and roll out as before. Stamp out rounds using a 4cm fluted cutter, then letters using alphabet cutters – use contrasting colours so the letters are clear to read. Stick the letters to the 4cm rounds using buttercream, then stick those to the larger fondant rounds already on the cupcakes.
Sparkle crown
Roll out a small piece of plain fondant and brush with edible silver glitter or lustre dust. Stamp out small crowns using a cutter. Decorate with gold star sprinkles – you can use dots of buttercream to stick them to the crowns – then use more buttercream to stick the crowns on top of the cakes.
Shop-bought decorations
To decorate the cupcakes, you can also use edible silver glitter, edible sugar diamonds, heart-shaped cake toppers and edible gold spray, if you like.
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Cupcakes are great for parties as they’re individually wrapped. To make a feature of them, ask your neighbours to make a variety of flavours. The cupcakes can then be stacked on a layered tower stand to make one tall centrepiece, or over different cake stands and plates to make a colourful cupcake table. Or, if you’re feeling ambitious, try arranging them into bouquets – see our orange & almond cupcakes recipe on bbcgoodfood.com to learn how.
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P L AT I N U M J U B I L E E S P E C I A L
A layered celebration cake will always attract attention and bring a festive feel to any table. Don’t forget to bring a cake slice.
Summer berry cake with rose geranium cream
To get ahead, the un-iced sponges can be frozen for up to a month. Cool completely and wrap well before freezing, then defrost at room temperature before filling. SERVES 12-15 PREP 40 mins plus cooling COOK 35 mins EASY V ❄ un-iced sponges
1 Heat the oven to 180C/160C fan/ gas 4. Butter three 23cm cake tins and line with baking parchment. Beat the butter and sugar in a stand
You can buy rose geranium water online, but you may have the plant in your garden. To impart the flavour, line the cake tin with washed leaves, then peel them away from the cake after baking.
PER SERVING 694 kcals • fat 45g • saturates 23g • carbs 58g • sugars 39g • fibre 3g • protein 11g • salt 0.9g
Compiled by KATY GILHOOLY
325g butter, at room temperature, plus extra for the tins 425g caster sugar 2 tsp almond extract ½ lemon, finely zested 250g natural yogurt 4 eggs, at room temperature
375g self-raising flour 225g ground almonds For the filling and to decorate 200g mascarpone 300ml double cream 1 tbsp lemon juice icing sugar to taste, plus extra for dusting 1-2 tsp rose geranium water or rosewater, to taste (see tip, right) 800g mixed seasonal berries caster sugar, for dusting rose geranium flowers or other edible flowers (optional)
mixer until light and fluffy. Add the almond extract and lemon zest, then whisk the yogurt with the eggs in a jug. With the mixer on low, add in the flour, almonds and 1/2 tsp salt, alternating with the yogurt mixture. 2 Divide between the tins and bake for 35-40 mins, or until a skewer inserted in the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack. Peel away the parchment and leave to cool completely. 3 Beat the mascarpone to loosen. Whip the cream until fluffy, then combine with the mascarpone and lemon juice. Mix in the icing sugar and rose geranium water to taste. 4 Toss the berries with caster sugar to frost them. Top one sponge with half the cream, half the fruit, then the next sponge. Add on the last sponge, sift over icing sugar and decorate with edible flowers.
bbcgoodfood.com MAY 2022
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