These are the best celebrity recipes for platinum jubilee street food

anniversary dinner

By Nadia Sawalha, Tilly Ramsay and more (Image: Getty/PA)

It’s almost Her Majesty’s Jubilee, and some of the nation’s top chefs are on hand with simple and iconic recipes to kickstart your celebrations.

Nadia Sawalha’s Royal Scones are a tasty take on a well-loved classic, while Tilly Ramsay’s Magic Chocolate Wands offer a fresh new custard to sweeten any lunch.

There are also tasty treats from Crystelle Pereira and Tom Kerridge and a surefire recipe for the ultimate anniversary meal: coronation chicken.


Original Coronation Chicken

British Coronation Chicken 014

Original Coronation Chicken (Image: Getty Images/Image source)


  • 5 pounds of chicken
  • 1 tbsp vegetable oil
  • 1 small finely chopped onion
  • 1 tbsp curry paste
  • 1 tbsp tomato puree
  • 100 ml red wine
  • 1 bay leaf
  • juice of half a lemon
  • 4 finely chopped apricot halves
  • 300 ml mayonnaise
  • 100 ml whipping cream
  • salt and pepper
  • Watercress for garnish


1. Skin the chicken, cut into small pieces and grill until cooked through. In a small saucepan, heat the oil, add the onion and sauté until soft, about 3 minutes.

2. Add the curry paste, tomato puree, wine, bay leaf and lemon juice and simmer, uncovered, for about 10 minutes. Strain and let cool.

3. Puree the chopped apricot in a blender and whip the cooled sauce with the apricot mixture into the mayonnaise.

4. Season, if necessary add a little more lemon juice. Fold in the chicken pieces, garnish with the watercress and serve.

Served 8

Royal Scones by Nadia Sawalha

Nadia's Royal Scones - generic as high resolution scones are not available DK17DG Traditional afternoon tea of ​​Devonshire scones with clotted cream and strawberry jam, often served with coffee or tea

Nadia Sawalha’s Royal Scones (Image: Alamy Stock Photo)


  • 350 g self-raising flour
  • 1 teaspoon Baking powder
  • ¼ tsp salt
  • 90 g butter, diced
  • 2 tbsp powdered sugar
  • 175ml buttermilk
  • 1 egg, whisked
  • Lots of jam and cream


1. Preheat the oven to 200°C/gas mark 6.

2. Put the flour, baking powder and salt in a bowl and mix. Add the butter and rub in until you get a breadcrumb-like mixture. Then add the sugar.

3. Pour in the milk and stir in quickly with a metal knife. Add more flour if it’s too wet. Flour a suitable surface and form the dough into a square 4 cm deep.

4. Cut out four scones with a 6 cm cookie cutter. Place on a baking sheet and brush with a beaten egg.

5. Bake for about ten minutes.

6. Let cool before topping with jam and cream.

Served 4

Follow Nadia at @nadiasawalha.

Crystelle Pereira’s miso mushroom and ricotta crostini

Crystelle Pereira's Miso Mushroom and Ricotta Crostini Processed with VSCO with c1 preset

Crystelle Pereira’s miso mushroom and ricotta crostini (Image: Crystelle Pereira)

Ingredients for garlic and thyme toasts

  • French baguette
  • 50 ml extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 2 cloves of garlic
  • Whipped ricotta
  • 450 g fresh ricotta cheese, at room temperature
  • 1 teaspoon good quality extra virgin olive oil
  • 1 teaspoon of liquid honey
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 chopped garlic clove

Ingredients for miso mushrooms

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp miso paste
  • 1 tsp sherry vinegar
  • 2 cloves of garlic
  • ½ tsp chili flakes
  • 400 g mixed mushrooms, sliced
  • Salt and freshly ground black pepper
  • A handful of arugula and lemon wedges for garnish.


1. Preheat the oven to 180 °C fan/grill.

2. Make the infused oil. In a saucepan, add olive oil with 2 crushed garlic pods and ½ tbsp dried thyme and heat over low heat until oil is sizzling and fragrant. Turn off the heat and let it steep.

3. Slice the baguette diagonally, then brush each slice with oil and place under the grill for 3-4 minutes, watching closely. Let cool down.

4. Place the ricotta in a food processor with the honey, oil, garlic and spices and puree until smooth.

5. Heat oil in a skillet, then add garlic and chili and sauté on low until fragrant. Then add the mushrooms and fry with the sherry vinegar for a further 2 minutes until almost cooked.

6. In a separate bowl, mix the miso and butter into a paste, then add to the pan and cook the mushrooms in the miso butter for another 2 minutes.

7. Garnish with salt and pepper.

8. To serve, spread or squirt ricotta over the toasts, then top with the miso mushrooms and garnish with arugula and more black pepper.

9. Drizzle some lemon juice on top before serving.

Served 8

Follow Crystelle at @crystellepereira.

Tilly Ramsay’s Magical Chocolate Sticks

Tilly Ramsay's Magical Chocolate Sticks

Tilly Ramsay’s magic chocolate sticks (Image: JEMMA_WATTS)

These are made from a super easy bread dough that consists of just four basic ingredients – yeast, water, sugar and flour (the orange zest isn’t essential, but it goes really well with the chocolate). So simple, it’s magical – and foolproof to make!


  • 1 x 7g bag of dry yeast
  • 2 tbsp powdered sugar
  • 110 ml warm water
  • 1 large orange
  • 250 g flour plus more
  • for dusting
  • Vegetable or sunflower oil to grease the bowl
  • 2 Table spoons of milk
  • 1 teaspoon sea salt flakes (optional)
  • chocolate coating
  • 200 grams of milk chocolate
  • 70 grams of white chocolate
  • Assortment of sprinkles in different colors and shapes to serve


1. Begin by activating the yeast. Place the contents of the sachet in the bowl of your food processor and add the sugar and warm water. Mix them together with
then let stand five minutes with a spoon until the yeast begins to rise
to blow.

2. Remove the zest from the orange with a fine grater, being careful not to go too deep and avoid the bitter pith.

3. Place the flour and orange zest in the bowl and place in a mixer fitted with a dough hook.

4. Turn it on and mix for a few minutes until it comes together into a dough. If the dough looks dry, add a little more water until it forms a ball and knead for another 5 minutes. If you don’t have a stand mixer, you can do this
by hand.

5. Grease a medium mixing bowl with a little oil and place the ball of dough in it, cover tightly with cling film and let rise in a draft-free place for 30-45 minutes until doubled in size.

6. Preheat the oven to 200°C/180°C hot air/gas setting. 6. Line a baking tray with a piece of baking paper.

7. Dust the work surface with flour. Knead the dough again, roll it out on a floured surface and knead by hand for a few minutes.

8. Divide the dough into 8 pieces and shape each into a 20cm stick. Place the wands, spaced apart, on the baking sheet lined with parchment paper.

9. Brush the sticks with the milk (or vegetable oil if you want to go dairy-free) and sprinkle with flaked sea salt if you like.

10. Place the sheet pan in the oven to bake for 15 to 20 minutes until golden brown on top and sounds hollow when tapped on bottom.

11. Let them cool completely (on a wire rack with some parchment paper underneath, or directly on a sheet of parchment paper) before decorating, otherwise the chocolate won’t set.

For the chocolate coating:

1. Place a saucepan on the hob, add about 5cm of water and bring to a boil. Then turn the heat down to a gentle simmer.

2. Break the milk chocolate into small pieces and place in the heatproof bowl, then place the bowl on the saucepan until the chocolate is completely melted, stirring from time to time. Make sure the bottom of the bowl doesn’t touch the hot water. You can also melt the chocolate in the microwave.

3. Pour the melted milk chocolate into a shallow baking sheet and dip the sticks into the chocolate to cover them completely, leaving enough uncovered on one end for you to hold. Place them on a greased baking sheet. Sprinkle the sticks with colored sprinkles, then let them set at room temperature.

4. While they are cooling, melt the white chocolate as above. Drizzle the sticks with the white chocolate in a zigzag pattern.

5. Let them steep for a few more minutes before serving.

Tilly’s Kitchen Takeover by Tilly Ramsay published by Hodder & Stoughton.

Tom Kerridge’s Ultimate Hot Dogs

Tom Kerridge's Ultimate Hot Dogs

Tom Kerridge’s Ultimate Hot Dogs (Image: Christian Barnett)

These are based on the ever-popular Christmas page: Pigs in Blankets. Like Christmas trees, hot dogs are said to be from Germany, so I added a bit of curry powder, German mustard, and Bavarian cheese as a nod. Great to cook outside!


Grilled Onions:

  • 2 large onions, finely chopped
  • 3 tbsp vegetable oil

Pigs in blankets:

  • 4 jumbo sausages
  • 2 heaped tsp mild curry powder
  • 12 slices of streaky bacon

German Mustard Mayonnaise:

  • 100 g thick mayonnaise
  • 40g German mustard
  • 3 tsp finely chopped shallot
  • 10 gherkins, finely chopped
  • 2 tbsp finely chopped dill
  • Salt and freshly ground black pepper

4 long hot dog rolls:

  • 8 thick slices of Bavarian smoked cheese
  • 8 large slices of dill pickle
  • A bunch of spring onions, green part only, finely chopped


1. Place a cast iron skillet on the hot grill and add the oil. When hot, add the onions with a generous pinch of salt. Stir well and cook until tender, dark and caramelized, about 20 minutes.

2. Insert a metal skewer through the length of each sausage and place the skewers on a tray. Season with the curry powder and try to coat the sausages evenly. Wrap each in bacon, using 3 slices per sausage, and secure the bacon with some cocktail sticks.

3. Place the bacon wrapped sausages on the hot grill and grill for about 10 minutes, turning them every 1-2 minutes. While they’re on the grill, mix the German mustard mayonnaise ingredients together in a bowl and season with salt and pepper. set aside until needed.

4. When the sausages are cooked, remove them from the grill and place them on a tray. Remove cocktail sticks and metal skewers.

5. For the hot dogs, slit the top of the bun and place the cheese slices inside. Add the sausages wrapped in bacon and top with plenty of caramelized onions and the cucumber slices.

6. Place the hot dogs on a sturdy baking sheet on the grill, cover and let sit for a minute or two for the cheese to get all gooey and melted. Arrange the hot dogs on plates and spoon with the German mayonnaise.

7. Scatter over the spring onions for freshness.

Tom Kerridge’s Outdoor Cooking is available in hardcover from Bloomsbury Absolute for £22.

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Sarah Y. Kim

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