1 KING

Transform your menu into a full British offering for the 3-day weekend. Bring out your best fish and chips, bangers and mash (meat and veggie) and an all-day full English breakfast. Source British meat and fish where possible and shout about it. If you still want to put on your normal menu, create a specials board with Great British favourites. In the weeks up to the big weekend, ask your social media followers which classics they’d like to see on the menu and plan to accommodate them if you can.

Picnic to go

People may want to celebrate the Coronation day (Saturday) at home with family, friends or neighbours. Make the most of the opportunity by offering classic British picnic boxes which include sandwiches, quiche, scones and cakes such as Victoria sponge. Create a menu of ‘good’, ‘better’ and ‘best’ options for a range of budgets. Customers can pre-book a box and pick up on the day.

Sweet treats

We know how to make a good pud in the UK and this is the occasion for impressing customers. How about a traditional trifle or stunning summer pudding with seasonal berries? If you’re a café, Victoria sponge is a must. Upgrade by making individual sponges decorated in red, white and blue icing.

A royal cheers

Bring out your best G&T menu with a range of upgrades to premium gins and tonic options. Jugs of Pimm’s are essential, as well as a good British beer, cider and craft ale menu. Bulmers cider, Old Speckled Hen and Carling are all strong picks. You could also help customers get in the spirit by putting on pitchers of beer for a discounted price.

Look the part

A right royal celebration calls for Union Jacks and red, white and blue bunting and balloons. Dress up your venue with extra special decorations and encourage customers to take selfies – it’s a fun way for them to remember the day and it’s good publicity for you if customers share the pictures online.

Gin Spritz Serves 1

Party time

Why not throw a party for the King on the Sunday or bank holiday Monday? Depending on your customer base, you could host a family-friendly event in the daytime with outdoor games and a BBQ (weather dependent!) or go allout with a themed party in the evening.

Ingredients

• 50ml Whitley Neill Rhubarb and Ginger Gin

• 50ml cloudy apple juice

• 20ml lemon juice

• 100ml ginger ale

• Prosecco

• Lemon wedge and mint leaves, to garnish

Method

Add the first four ingredients into a large wine glass over cubed ice. Stir gently to mix all the flavours. Top up with prosecco. Garnish with lemon and mint.

Serves 10

Coronation Chicken Quiche

Ingredients

• 400g chicken breast, skinless

• 280g plain flour

• 120g butter

• 56g Knorr® Professional

Patak’s Korma Paste

• 50g egg yolk

• 75ml white wine vinegar

• 75g caster sugar

• 10g Knorr® Professional

Patak’s Madras Paste

Method

1. Lightly oil the chicken breasts and grill. Blast chill once they’re cooked then cut into slices.

2. Pastry: rub together the flour, butter and korma paste until it resembles fine breadcrumbs. Add 50g egg yolks and form into a pastry. Chill for at least an hour before use.

3. Roll out the pastry and line individual quiche moulds. Chill for 20 mins before cooking.

4. Line the cases with greaseproof paper and add baking beans. Cook at 180C until the pastry is golden brown (approx. 20 mins). Remove the paper and beans and cook for a further 5 mins.

5. Apricot purée: place the white wine vinegar and

• 1.5 tsp Knorr® Professional Ginger Puree

• 100g dried apricots, chopped

• 100ml water

• 100ml semi skimmed milk

• 300ml double cream

• 200g eggs

• 60g celery, diced

• 7g flat leaf parsley, chopped sugar in a pan and bring to the boil. Allow the mixture to reduce to a syrup-like consistency. Add in the madras paste and ginger puree, mix and allow to boil for 1 minute. Add in the chopped apricots and mix thoroughly. Mix in the water and blend to a paste. Place the mixture in a piping bag.

6. Whisk together the milk, double cream and 200g eggs until amalgamated.

7. In each of the pastry cases, pipe in 20g of the apricot purée and spread over the base evenly. Add the sliced chicken between the cases. Add the celery and chopped flat leaf parsley. Pour the quiche milk mix to the top of the cases and bake at 140C until set.

Serves 12

Celebration Cake

Ingredients

• 200g plain flour

• 405g Carnation® Fat Free Condensed Milk

• 2 eggs

• 4 tsp vanilla extract

• 3 tsp baking powder

Method

1. Preheat the oven to 180C. Line 2x18cm sandwich cake tins with parchment.

2. Beat the flour, condensed milk, eggs, 2 tsp vanilla, 150g baking spread and baking powder together until pale and creamy.

3. Put the cake mix evenly into the tins and bake for 25-30 mins until springy and golden. Cool for 1 minute then turn on to a rack.

• 5 tbsp strawberry jam

• 175g icing sugar

• 225g buttery baking spread

• 200g mixed berries

4. When cool, sandwich the cakes together with jam.

5. Beat the icing sugar, 75g baking spread and 2 tsp vanilla with a few drops of water to make a thick icing. Spread on the cake and decorate with berries to create a Union Jack.

Perfect pasta

Chicken puttanesca is tasty with pasta or bread. Fry off chicken breasts then add chillies and cook until softened. Add the sauce, stock, olives, capers, fresh oregano and chopped anchovy fillets in oil. Simmer until thickened and garnish with basil.

Simple soup

Stir chicken or vegetable stock and single cream through tomato sauce for a tasty soup. Aim for a 3:1 ratio of sauce to stock and add cream to taste. Garnish with garlic croutons.