These recipes originally appeared on coronation.gov.uk.

Coronation Quiche recipe

A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!

Serves 6

Ingredients 

Pastry (you can also use 1 x 250g block ready-made shortcrust pastry)
125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
30ml milk

Filling

125ml milk
175ml thickened cream
2 medium eggs
1 tbs chopped fresh tarragon
Salt and pepper
100g grated cheddar cheese
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans

Method

1. To make the pastry, sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes.
2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
4. Preheat the oven to 190°C.
5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
6. Reduce the oven temperature to 160°C.
7. Beat together the milk, cream, eggs, herbs and seasoning.
8. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

Ken Hom CBE’s coronation roast rack of lamb with Asian-style marinade recipe

Here, as tender as it is, the lamb’s distinctive taste is nevertheless robust enough to bear the East-West flavours of sesame oil, mustard and soy sauce with grace and dignity. The recipe represents the hallmark of modern Great Britain. Serve this lamb with roast potatoes and a green salad.

Serves 4-6

Ingredients

2 x 750g racks of lamb, trimmed of excess fat
30ml peanut oil
1 tbs fresh or 3 tbs dry sage
120ml homemade or store-bought chicken stock
½ tbs sesame oil
2 tbs sesame paste or peanut butter
2 tbs butter

Marinade

2 tsp freshly ground black pepper
15ml roasted sesame oil
15g roasted sesame seeds
1 tbs sugar
30g Dijon mustard
15ml light soy sauce
30ml dark soy sauce
15g finely chopped garlic
15g coarse sea salt

Method

1. Season each rack of lamb with salt flakes and freshly ground black pepper. Brown each rack of lamb in a non-stick frypan with peanut oil for 5 minutes, turning frequently. Allow lamb to cool.
2. Mix the marinade ingredients in a small bowl and rub mixture on racks with a rubber spatula. Marinate for 1 hour.
3. Preheat oven to 230°C/210°C fan-forced. Place lamb racks in a roasting pan. Moisten the fresh or dry sage leaves with some water and scatter over lamb racks. Reduce heat to 200°C/180°C fan-forced, cover lamb racks with foil, and roast for 30 minutes. Remove foil for the last 5 minutes if you want a more browned and crisp look.
4. Remove lamb to a cutting board and allow racks to rest for 20 minutes.
5. Skim off the fat from the roasting pan, add chicken stock and place over medium heat, scraping bottom of pan with a wooden spoon to remove the flavourful bits. Add sesame oil, sesame paste and butter to the sauce and mix thoroughly.
6. Carve lamb racks, arrange them on a serving platter, and serve with the sauce.

Gregg Wallace MBE’s prawn tacos with pineapple salsa recipe

Makes 3 tacos

Ingredients

3 taco shells
200g pineapple chunks (fresh or tinned)
½ red onion, finely chopped
Handful of coriander, leaves picked and chopped
1 tsp crushed chilli
Olive oil, to drizzle
Juice of 1 lemon
150g king prawns (fresh or frozen)
1 tsp garlic powder
Pinch of paprika
Handful of rocket
Sour cream, to serve

Method 

1. Preheat oven according to the instructions on your taco shell packet.
2. Put tacos into the oven and cook according to the instructions on your packet.

To make the pineapple salsa:

1. Cut pineapple into small, bite-sized chunks and add to a mixing bowl along with the onion and coriander.
2. Add crushed chilli, a drizzle of olive oil and fresh lemon juice to your salsa and give it a good mix.
3. In a clean bowl, mix cooked prawns with garlic powder and paprika until fully coated.
4. Build tacos by layering rocket, salsa, prawns and a spoonful of sour cream on top.

Related story: Make like King Charles III, with a stay at a castle fit for a King (or Queen) 

Nadiya Hussain’s coronation eggplant recipe

Eggplant often features as a side dish when served at a table for dinner, but not here. We’re taking this delicious eggplant, coating it with flavour, frying until tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty.

Recipe from Nadiya’s Fast Flavours by Nadiya Hussain.

Serves 4-6

Ingredients

For the eggplant

225ml olive oil
3 cloves of garlic, minced
1 small onion, grated
1 tsp paprika
1 tsp salt
2 large eggplants, sliced into 1cm-thick slices (about 600g)

For the dressing

200g Greek yoghurt
2 tsp curry powder
2 cloves of garlic, minced
2 tbs mango chutney, finely chopped
30ml milk

To serve

Small handful of crispy fried onions
Small handful of raisins
Small handful of fresh coriander, thinly sliced

Method

1. Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside.
2. Pop the eggplants onto a tray (they can overlap, that’s fine). Take oil mixture and, using a pastry brush, brush eggplant slices generously with the oil on both sides until you’ve finished all the mixture. Set aside.
3. Put one large or two small chargrill pans over medium heat (these are great on the barbecue, too, FYI).
4. Grill eggplant in batches on both sides. They take approximately 2 minutes on each side. You’ll know they’re ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.
5. Make the dressing by combining yoghurt, curry powder, garlic, 1 tsp fine salt and mango chutney and giving it all a really good mix. Add a few tbs milk to loosen the mixture just a little.
6. Drizzle dressing all over the top of the eggplant, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.

Adam Handling’s strawberry and ginger trifle recipe

Begin this recipe at least 8 hours ahead, or the day before.

Serves 8

Ingredients

For the Yorkshire parkin (cake)

150g unsalted butter
150g golden syrup
40g black treacle
150g soft brown sugar
1 cup (150g) self-raising flour
115g rolled oats
8g ground ginger
1½ tsp nutmeg, ground
1½ tsp mixed spice
2 eggs

For the strawberry jelly

6 gelatine leaves
350g frozen strawberries, defrosted and blended
125g caster sugar

For the ginger custard 

2 cups (500ml) milk
1 tsp ground ginger
8 egg yolks
130g caster sugar
100g plain flour

For the cream

50g icing sugar
1 vanilla pod, split, seeds scraped
300g thickened cream, chilled

To serve

150g frozen strawberries, defrosted and chopped
Mixed nuts, chopped

Method

1. To make the cake, preheat oven to 160°C/140°C fan-forced. Line a loaf pan with baking paper.
2. Melt butter, syrup, treacle and brown sugar in a saucepan over medium heat. 
3. Place all dry ingredients into a stand mixer fitted with the paddle attachment, and beat on low speed until combined. Add wet ingredients and mix until incorporated. Add eggs and beat for 5 minutes, until smooth and pale.
4. Pour batter into prepared pan and bake for 25 minutes.
5. To make the jelly, soften gelatine in a bowl of cold water and squeeze to remove all the water.
6. Warm blended strawberries in a saucepan with sugar and gelatine. Pour through a fine-mesh sieve or coffee filter, to make the liquid become clear. Set aside.
7. To make the custard, place milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk egg yolks and the sugar together, add the flour and then add the hot milk. Pour into a saucepan, cook on a low heat and whisk for 5 minutes until the custard thickens. Chill on a tray and cover with baking paper, to cool.
8. To make the cream, add icing sugar and vanilla seeds to cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.
9. To assemble, dice cake into chunks and add it to the bottom of a trifle bowl. Place a few defrosted strawberries on top. Pour strawberry jelly into the bowl, over the defrosted strawberries and diced cake, and transfer to the fridge, to set. Spoon a layer of ginger custard on top of the jelly. Pipe dots of cream on top, until the whole bowl is covered. Garnish with chopped nuts.

Martha Collison’s coronation crown scones recipe

These scones are perfect for celebrating, as they’re each shaped into crowns! Garnish with gold leaf or lustre spray if you’re feeling luxurious. They’re flavoured with King Charles’ favourite tea: Darjeeling sweetened with honey.

Makes 10 scones

Ingredients

1 Darjeeling tea bag (or 1 tsp loose-leaf tea)
160ml milk
15g honey
2 cups (300g) self-raising flour
75g butter, cold and cubed
1 egg, beaten
Clotted cream and strawberry jam, to serve

Method

1. Place the tea bag (or loose-leaf tea) into a small saucepan and pour over the milk. Heat gently, until mixture is steaming, then turn off heat and leave the tea to steep for 30 minutes. Remove tea bag, or strain the milk into a small jug, then add honey and mix well.
2. Preheat oven to 180°C/160°C fan-forced and line a baking tray with baking paper.
3. Place flour into a large bowl and add cubes of butter. Rub the butter into the flour using your fingertips until it’s well combined and roughly resembles breadcrumbs – it’s okay to be able to see a few small pieces of butter, as this will create a flaky texture.
4. Make a well in the centre of flour mix and gradually pour the infused milk and honey mixture into the centre of the well, stirring using a round bladed knife. A soft, rough dough should form. You may need to add a little more milk to mop up any excess flour. Tip dough out onto a lightly floured surface and knead briefly to smooth out dough and bring it together into a ball.
5. Gently roll dough out to a thickness of around 3cm. Reroll remaining dough, taking care not to handle the dough too much, and punch out more scones – you should get 10 in total.
6. Use a pair of scissors to snip small triangles in the top of the dough from the outside in, and press them upwards to form a crown-like ring around the scone. You need to push the scissors slightly into the scone to create a point that stands proud.
7. Chill scones for 1 hour to firm up (if you skip this, they won’t hold their shape). Arrange scones on prepared baking tray, then brush tops and crown points with a little egg wash.
8. Bake for 12-15 minutes, or until risen and golden brown. Serve warm from the oven, split in two, with clotted cream and strawberry jam.

Related story: How to make the best Coronation Quiche (or any quiche, for that matter)