1952-2022 The Queen's Platinum Jubilee

BIG JUBILEE LUNCH RECIPES

Heading to a BIG JUBILEE LUNCH? 

Here's some classic British recipes for you to try, courtesy of our catering team. Enjoy!

Classic vanilla shortbread - Bunting Biscuits - Coronation chicken - Jubilant Trifle 

What is the BIG JUBILEE LUNCH?

To celebrate the Queen's Platinum Jubilee (1952-2022), The Big Jubilee Lunch will be taking place up and down the country on Sunday 5 June.

Every year since the idea began in 2009, The Big Lunch has encouraged communities to celebrate their connections and get to know each other a little bit better. Take long trestle tables + mismatched chairs + bunting galore + your local community = one BIG Jubilee lunch! 

Classic Vanilla Shortbread

Possibly the most British of all biscuits, certainly fit for a Queen, worth the cost of buying real vanilla pods for this one. Easy “chef” way to make it which saves a lot of messy hands!

Makes around 30 shortbreads.

Ingredients:

  • 190g plain flour
  • 130g unsalted butter, at room temperature
  • 10g rice flour
  • 50g caster sugar + 25g for sprinkling
  • 1 vanilla pod, halved with seeds scraped out.

Method

  1. Add vanilla seeds, sugar and butter to a mixer with a paddle.
  2. Beat until light and fluffy.
  3. Combine the plain flour and rice flour in a bowl, stir together then sieve into the mixer bowl.
  4. Using a spatula carefully fold in the flour until just combined.
  5. Preheat oven to 175c.
  6. Take the shortbread dough out of the mixer and roll it into a uniform log between two sheets of baking paper, once shaped place in the fridge to set, for at least 1 hour.
  7. Take out the chilled log, and using a sharp knife slice the log into 2cm rounds.
  8. Place the discs on a baking tray lined with baking paper (the piece you used to roll the log ideally – to save waste) leave a 5cm gap around the dough circles to allow them to spread.
  9. Bake straight away at 175c for 16-18 mins, they should be slightly golden.
  10. Dust with the remaining caster sugar as soon as they come out of the oven.
  11. Once they have cooled for 5 minutes, place them on a wire rack for further cooling.

Bunting Biscuits

Another family favourite. These are great for younger children to get involved with!

Method:

  • 125g softened butter
  • 50g caster sugar
  • 175g plain flour
  • Flavouring, if desired: vanilla essence, lemon or orange zest
  • You will also need a triangle biscuit cutter. 

Method:

  1. Whisk the butter in a bowl until really soft.
  2. Beat in the sugar a little at a time.
  3. Fold in the flour and knead until smooth.
  4. Roll out on a floured surface to the thickness of £1 coin.
  5. Cut out using your cutters.
  6. Bake at 150c/gas 2 for about 25 minutes.
  7. Cool and decorate.

Coronation Chicken / Mock Coronation chicken (plant-based) 2022

Originally, coronation chicken was created for the Queen’s coronation in 1952, when it must have been very exotic.

This is a “2022 remix” which adds a few complementary flavours and textures to the classic.

Ingredients:

  • 200g cooked chicken / Mock chicken or chicken substitute
  • 50g mayonnaise (use vegan mayo for plant-based)
  • 2 tbsp curry powder
  • 1 tbsp freshly ground black pepper
  • ½ tsp fine sea salt
  • 10 dried apricots, finely chopped
  • 10g dried sultana (soaked in the lemon juice below)
  • 1tbsp fresh lemon juice
  • 25g toasted whole almonds, crushed
  • 4-5 fresh mint leaves, finely chopped.

Method:

  1. Once you've assembled all the ingredients, mix the spices, dried fruit, nuts, and mayonnaise, and allow to sit for 5 minutes.
  2. Stir in the chicken or chicken substitute.
  3. Best served chilled, in a sandwich or on shredded iceberg lettuce.

 

Jubilant Trifle

An English trifle is a quintessential dessert that has graced British tables for more than four centuries. It was also the winning dessert of the Platinum Pudding competition (Lemon Swiss roll and amaretti trifle recipe). Here's a quick, no-bake recipe for you to try - you can make a large one or break it up to make smaller individual ones. This one's also got a hidden surprise!

Ingredients:

  • 6 sponge fingers, halved horizontally and cut into thick slices

  • 2 to 3 tablespoons sherry, optional

  • 2 cups fresh fruit (I like satsuma segments, raspberries and strawberries)

  • 2 cups jelly - can be any flavour you like

  • popping candy - for a surprise

  • 2 cups of thick custard 

  • 2 cups of softly whipped cream

  • Whole raspberries or strawberries as a garnish

  • Toasted sliced almonds, optional garnish

  • Grated chocolate, optional garnish.

Method:

  1. Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. If you want to use sherry, now is the time to add it. Brush it on the sponge and let it soak in for 5 minutes.
  2. Cover the fingers with a thick layer of your chosen fruit.
  3. Make up your jelly - add in your popping candy!
  4. Slowly and gently pour over 1/3 of the liquid jelly and put it into the fridge - doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining jelly and leave to set.
  5. Once set, spoon a thick layer of custard on top.
  6. Layer on the whipped cream.
  7. And decorate!

 

Don't forget to share your creations with us!