Philippa Davis has created three very special recipes to mark the occasion of the crowning of HM King Charles III and HM The Queen Consort
As The Prince of Wales, HM King Charles III regularly championed British food and drink producers. So this month, I have used a few of their products for inspiration. In 1999 at Highgrove he brought together cheesemakers, cheesemongers, government ministers and civil servants to save the British artisan cheese industry. Today, with the variety and quality of cheeses available, it is clear that his intervention was successful and has had a lasting effect.
In 2004 The King helped launch the Mutton Renaissance Campaign to support British farmers who were struggling to find a market for older animals. Mutton is also said to be one of his favourite dishes.
As a chef, food writer and country dweller I am heartened to see how the Royal Family has supported the role farming plays in our society. Leading by example, they have shown us we can all connect to the surrounding land that feeds us by making good choices in how and what we buy, cook and eat.
A TRIO OF DELICIOUS CORONATION DISHES
CELEBRATION MUTTON PIE WITH LINSEED PASTRY
The Mutton Renaissance Campaign ensured quality by insisting on forage-fed animals that could be traced to a single place of origin.
Ingredients – serves 6
3 tbsp rapeseed oil
1kg stewing mutton, diced
2 medium yellow onions, peeled and diced into 2cm cubes
3 medium-sized carrots, peeled and diced into 1cm cubes
4 sticks celery, diced into 1cm cubes
1 tbsp rosemary, finely chopped
2 tbsp plain flour
200ml white wine
1 heaped tbsp crab apple/ medlar or redcurrant jelly
Pie – bottom pastry
150g plain flour
50g wholemeal flour
40g linseed seeds
100g chilled salted butter
1 egg yolk
1 tbsp ice water
Pie – top
300g all-butter puff pastry, ready rolled
1 egg yolk
1 tbsp milk
1½ tsp cider vinegar
1½ tsp wholegrain mustard
1½ tbsp mayonnaise
3 bunches of watercress, washed and trimmed
You will need a 27cm diameter pie dish
In a heavy-based pan on a medium to high heat, season and brown the mutton in the rapeseed oil.
Add the onions, carrots, celery and rosemary. Cook for 10 minutes so the vegetables start to soften. Stir often.
Sprinkle over then stir in the flour.
Mix in the wine, vermouth, water and jelly; season and bring to a simmer.
Cook covered for about 3 hours, stirring occasionally, until the mutton is tender – either in a slow cooker on high or in a low Aga or oven.
Once cooked, check the seasoning then allow to cool completely.
Preheat the oven to 180°C fan/Gas Mark 6.
In a bowl, mix the flours together with the seeds.
Grate in the cold butter and rub together until the mix resembles breadcrumbs.
Add the yolk and bring together to form a dough using a little cold water.
Shape into a disc and chill for 30 minutes.
Roll out the pastry, cover the pie dish bottom and top with the chilled cooked mutton.
Cover with a circle of puff pastry, crimp the edges and decorate with any offcuts.
Mix the egg yolk and milk together and brush the top of the pie. Cut in a few slits.
Bake for 1 hour or until bubbling and golden.
Whisk together the dressing ingredients and toss through the watercress.
Serve the mutton pie hot with the salad.
CORONATION CAKE WITH RHUBARB, WALNUTS AND HONEY
Through his biodynamic farming methods, The King has created ‘bee friendly’ environments and has hives on several of his estates.
Ingredients – makes 8 slices
200g salted butter
175g golden caster sugar
175g self-raising flour
1½ tsp baking powder
150g walnuts, finely ground
3 medium free-range eggs
1 tbsp plain yogurt or milk
1 tsp vanilla bean paste
1 orange, zest only
300g rhubarb, in 2cm lengths
2 tbsp British runny honey
2 tbsp icing sugar, sifted
2 tbsp walnuts, lightly crushed
Edible gold leaf
You will need a deep 23cm springform cake tin
Grease and line the cake tin.
Preheat oven to 160°C fan/ Gas Mark 4.
Beat the butter and sugar together until pale and fluffy.
In another bowl mix the flour, baking powder and ground walnuts together.
Lightly beat the eggs in a jug with the milk, vanilla bean paste and orange zest.
Beat half the eggs and flour mix into the butter and sugar; once combined, add the rest.
Pour half the cake batter into the tin, distribute half the rhubarb on top then spread the rest of the batter over and finish with the rhubarb.
Bake for 1 hour.
Spoon over the honey and leave to cool.
Mix the icing sugar and enough orange juice to form a thick icing. Drizzle over the cake then top with the walnuts and edible gold leaf.
BRITISH CHEESE, ASPARAGUS AND EGG GRATIN
For this recipe choose an artisan cheese that is local to you. The topping is best made with a hard variety.
Ingredients – serves 6
6 soft-boiled eggs, peeled and cut in half
3 tbsp butter
3 tbsp plain flour
2 tsp Dijon mustard
¾ tsp ground nutmeg
Pinch of cayenne pepper
150g British artisan cheese local to you
75g panko breadcrumbs
75g butter, grated
75g British artisan hard cheese, local to you
Preheat the oven to 220°C fan/Gas Mark 9.
Blanch the asparagus in a pan of lightly salted water for 1 minute then drain. Place in a baking dish and top with the eggs.
In a pan on a low heat, melt the butter then stir in the flour.
In a slow, steady stream whisk in the milk to create a smooth sauce. Cook it slowly until it bubbles, then add the mustard, ground nutmeg, cayenne pepper and cheese. Check the seasoning and cook for a couple of minutes more.
Pour over the asparagus and eggs.
In a bowl, mix the topping ingredients then scatter over the dish.
Bake on the top shelf for 15 to 20 minutes or until golden and bubbling.
Serve straight away with a glass of chilled English fizz.