Charlie's Cheeky Coronira

Cheers to the Coronation - and Cinco de Mayo - at Wahaca

The start of May will see Mexican-inspired restaurant Wahaca all set for celebrating not just the crowning of the new King, but the annual fiesta of Cinco de Mayo. To mark this momentous double celebration, the very special Charlie's Cheeky Coronita can be enjoyed over the long weekend - an irresistible combination of Wahaca's Classic Margarita and an iconic Mexican beer that's perfect to share as a group.

Marking Mexico’s victory over French forces in 1862, Cinco de Mayo (5th May) is celebrated each year across North America - and is being increasingly embraced by fans of Mexican culture and cuisine on these shores too. And with King Charles hopping officially on to the throne the very next day what better reason to enjoy a celebratory drink alongside a delicious feast of Mexican street food? The Charlie's Cheeky Coronita (£32) is a mouth-watering mix of four of Wahaca's freshly-shaken Margaritas topped up with crisp Corona beer, crowned with fresh lime and served in a specially-decorated sharing jug to honour the occasion.

Available from 5-8th May at all Wahaca restaurants, this frivolously fun cocktail is the perfect way of raising a glass to crowning glories on British and Mexican shores.

www.wahaca.co.uk

Don’t Miss Out On a Quiche Fit For A Royal… Get Your Eggs From Modern Milkman

Don’t Miss Out On a Quiche Fit For A Royal… Get Your Eggs From Modern Milkman

As the King crowns quiche as his coronation dish of choice, the nation is in a desperate hunt for eggs, which remain sparce on the supermarket shelves, in the hope of enjoying the royal feast from the comfort of their own home. 

However, coronation celebrators need not fear as Modern Milkman, the 21st century answer to the traditional milkround, is delighted to announce that it still has an ample supply of eggs available for doorstop delivery nationwide - despite the apparent supermarket shortage. 

For those wanting to receive a royal milkman delivery filled with ingredients to make a delicious regal-style quiche - including milk, eggs, cream, butter, cheese, and plenty of veggies - all customers need to do is sign-up via the Modern Milkman’s easy-to-use free app which is available on iOS or Android. What’s more, a wide range of Modern Milkman’s fresh produce and household items are delivered in returnable glass bottles, which are collected, washed, and reused and any packaging that returnable is single-use plastic free, recyclable, or home-compostable! Certain to get the royal nod in its effects to secure a greener future. 

CEO and Founder of Modern Milkman, Simon Mellin, stated: "Despite the challenges that the industry is currently facing, we are delighted to confirm we still have a constant and steady supply of eggs – we’re not rationing our customers either. This is largely because we have a direct relationship with our suppliers, are in constant liaison with them and value the partnerships we have created.

“Many don’t understand that the shortage of eggs faced by many retailers across the nation is primarily driven by the cost-of-living crisis. Retailers and convenience stores have increased the price of produce, including eggs, but are not prepared to pay the farmer a fair price, which has essentially forced farmers to reduce production. 

"It’s not possible for them to maintain a livelihood, which means the British farming industry is slowly depleting – and the number of British eggs being produced continues to decrease year on year. However, we’re pleased to confirm that we at Modern Milkman can help the nation crack their egg needs”

To find yummy coronation recipes and tips for living a greener, more sustainable lifestyle, you can visit the Modern Milkman blog and to join the milkround, visit www.themodernmilkman.co.uk. 

Whether It’s Shaken or Stirred, Help to Save the Planet With Delicious and Sustainable Celebratory Concoctions

Whether you're in the mood for a boozy beverage or an alcohol-free fruit mocktail, celebrate the up-coming May Bank Holidays with Modern Milkman’s delicious, plastic-free and eco-friendly cocktails.

The sustainable grocery delivery service of fresh produce and household items, Modern Milkman has shared two planet-friendly twists to taste-bud tantalising cocktails ideal for anyone looking to make the most of the long weekends next month.

Both Modern Milkman’s ‘Refreshing Picnic’ or ‘Garden Party’ mocktails are sustainably friendly and are the ideal accompaniment to any celebration. For those wanting to make their’s ‘adult friendly’, the Refreshing Picnic recipe perfectly pairs with a crisp and refreshing British gin – taking celebrations that little bit further.

If you’re spending your Bank Holiday enjoying a traditional British street party in the sunshine or hosting a dinner party with friends – these cocktails are guaranteed to add a touch of glamour and what’s more - they're better for the planet as well!

#1 - Garden Party Mocktail

This recipe is sure to transport you to your favourite British period drama with its fragrant, tart and sweet flavours. The alcohol free Garden Party Mocktail is created by infusing a simple syrup with rosemary and mixing it with orange juice, cranberry juice and cream soda.

For those looking for that little extra kick, a splash of gin can be added to create an adults-only version.

Whether you're hosting a fancy gathering or enjoying a cozy night in this Bank Holiday, this unique and delicious drink is sure to impress your guests.

Recipe:

Ingredients:

128g sugar

250ml water

3 sprigs of rosemary

250ml orange juice

330ml cranberry juice drink

500ml cream soda

25ml gin (for the adults only)

(Why not try Modern Milkman’s freshly squeezed OJ, Cranberry Juice and Cream Soda)

Method:

1. First make your simple syrup. Pour your sugar and water into a saucepan over medium heat and stir until the sugar is dissolved. Add in your sprigs of rosemary and allow the syrup to steep for 1 to 2 hours. 

2. Once the simple syrup is steeped, put it in your refrigerator until it’s ready to use.

3. Take a pitcher and add the orange juice, cranberry juice and cream soda together.

4. Pour your orange, cranberry and cream soda concoction into cocktail glasses and stir in two tablespoons of the rosemary syrup per glass to give it a real British flavour sensation.

5. Enjoy!

#2 – Refreshing Picnic Mocktail

For those looking to avoid the booze, the Refreshing Picnic Mocktail is a cooling, sweet and floral beverage - perfect for all-day consumption.

Featuring plastic-free elderflower cordial available via the Modern Milkman, the delicious fruity mocktail can be shaken or stirred, but either way it will help to prevent plastic waste.

Recipe:

Ingredients:

75ml elderflower cordial

1L apple juice

Handful of mint leaves, roughly chopped

1 pint of sparkling water (Modern Milkman’s sparkling water comes in a return & reuse glass bottles, which they collect, clean and re-use, so you can refresh and re-invigorate - guilt-free.)

(Why not try Modern Milkman’s Apple Juice, Elderflower Cordial and the Sparkling Water)

Method:

1. In a pitcher, pour the elderflower cordial and apple juice together and mix well. 

2. Add in the mint leaves and give it another good mix.

3. Pour the drink into a glass, filling it up to halfway. Top up with sparkling water and enjoy!

For more yummy recipes and tips for living a greener, more sustainable lifestyle, you can visit the Modern Milkman blog and to join the milkround, visit www.themodernmilkman.co.uk.

Kale & Feta Sweet Potato Quiche

Instead of a typical pastry crust, the base of this quiche is made with grated sweet potato, pressed into an oven dish and baked until crispy and magnificent.

This recipe was created by Luke Willcox - New Product Development team.

PREPARATION TIME

30 minutes

cooking time

COOKING TIME

1 hour

dinner

SERVES

Serves 6

Ingredients

Butter, for greasing

2 large, sweet potatoes (750g)

1 ½ teaspoons smoked paprika

Sea salt and freshly ground black pepper

35g gluten free plain flour

2 medium free-range eggs, separated and lightly whisked

For the filling

3 medium free-range eggs

150ml double cream

30ml whole milk

Sea salt and freshly ground black pepper

Small bunch of chives, finely chopped

125g feta cheese

100g Cavolo Nero, stems removed and roughly chopped

Method

1

Preheat the oven to 180ºC / 160ºC fan / Gas mark 4. Butter a 24cm round oven dish generously.

2

Grate the sweet potatoes using a box grater and place into a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.

3

Put the potatoes into a bowl and add the smoked paprika and season well. Add in the flour and 1 of the whisked eggs and mix really well to combine.

4

Tip the potato mix into your prepared oven dish and press into the base and sides to make a crust, trying hard to plug any gaps. Place in the oven and bake for 30 minutes, or until golden.

5

Remove the crust from the oven and brush with the second whisked egg. Place back into the oven for a few minutes to set.

6

To make the filling, add the eggs, double cream and milk to a jug and whisk well to combine. Season well, then sprinkle in the chives. Pour the mixture into the sweet potato crust and crumble over the feta cheese.

7

Nestle the Cavolo Nero in amongst the feta and place the uncooked quiche onto the middle shelf of your oven. Bake for 25 minutes, or until the centre has just a slight hint of a jiggle.

8

Allow to rest and set up for 10 minutes before eating.

https://www.seasonalspuds.com.

Kirsch Cherry Tray Bake

Makes 12 squares

Meal Occasion: Baking, Retro Bakes, Tray Bakes, Afternoon Tea

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Allergens: Gluten, dairy, nuts, eggs

Ingredients:

 230g Opies Black Cherries with Kirsch, syrup reserved

 275g self-raising flour

 2 tsp baking power

 225g salted butter, softened

 225g caster sugar

 75g ground almonds

 5 eggs

 100g icing sugar

 25g pistachios, finely chopped

 10g dried rose petals

Method

1. Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30cm x 20cm rectangular

cake tin.

2. Coat the cherries with approximately 3 tbsp of the flour in a bowl – this will help prevent

them sinking to the bottom of the cake when cooking. Set aside.

3. Beat the baking powder, butter, caster sugar, ground almonds and eggs together in a bowl

or food processor until thoroughly combined. Carefully fold in the flour then tip in the

floured cherries and lightly combine.

4. Pour into the tin and smooth over the top. Bake in the pre-heated oven for about 40

minutes or until the cake is golden and well risen. Remove from the oven and leave to cool

completely in the tin.

5. Meanwhile sieve the icing sugar into a bowl and gradually pour in the reserved kirsch syrup,

mixing as you go, until the icing is thick, berry-pink and spreadable.

6. Remove the cooled cake from its tin, place onto a serving plate or cooling rack and drizzle

the icing over so it runs over the sides. Finish by decorating with the pistachios and rose

petals.

7. Leave to set then cut into squares to serve.

Tip: Try topping the cake with confetti or other iced decorations for a fun alternative.

Where to Buy:

Opies Black Cherries with Kirsch are available from Waitrose and Ocado £4.01

Mini Coronation Chicken Pies with Pickled Walnut Chutney

Serves 12

Prep time: 1 hours (plus 4 hours marinading time)

Cooking time: 40 minutes

Allergens: Gluten, dairy, egg, nuts, mustard

Ingredients:

For the Coronation Chicken Pies: 

 6 chicken thighs, bone and skin removed

 1 ball of Opies Stem Ginger, finely grated 

 1 tsp cumin 

 1 tsp turmeric powder 

 3 tbsp korma paste 

 125g yoghurt

 Pinch of salt

 2 sheets shortcrust pastry 

 1 sheet puff pastry 

 A 400ml can coconut milk 

 2 tbsp mild curry powder 

 1 fresh mango, finely diced 

 100g fresh spinach 

 1 egg, beaten

 1 tsp nigella seeds

For the Spiced Walnut Chutney: 

 250g apples, peeled, cored and chopped

 ½ large onion, thinly sliced

 75g soft brown sugar 

 ½ tsp cayenne pepper

 1 tsp mustard seeds

 1 tsp salt 

 75ml Opies Pickled Walnuts pickling liquor

 ½ jar of Opies Pickled Walnuts, finely chopped

Method

1. Place all the chutney ingredients except the pickled walnuts into a large pan. Allow the sugar to

dissolve over a low heat, bring to the boil and continue until the apples are soft and broken

down. Take off the heat and stir in the pickled walnuts. Place into sterilised jars and set

aside. Note: The chutney can be made in advance, or you could simply add chopped pickled

walnuts to your favourite chutney for a shortcut. 

2. In a bowl mix the chicken thighs with the ginger, cumin, turmeric powder, korma paste,

yoghurt and a pinch of salt. Ensure they are well coated, cover and refrigerate for at least 4

hours. 

3. When ready to cook, place chicken in a deep pan over a low heat and cover with coconut milk.

Simmer for 30 - 40 minutes until the chicken is tender and falling apart. Remove with a slotted

spoon and finely shred with two forks. Set aside. Add the curry powder, mango and spinach to

the coconut milk and simmer until thick. Remove from the heat then add the chicken back to

the sauce.

4. Meanwhile preheat the oven to 200C / 180C Fan / Gas 6 and grease a 12 hole muffin tin.

Unravel the shortcrust pastry and cut out 12 circles around 10cm in diameter, then repeat with

the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles

then bake blind in the oven for 5-10 minutes. Remove then add an even layer of pickled walnut

chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles

on top to encase the filling. Crimp the edges with a fork then brush each pie with egg.

5. Sprinkle with the nigella seeds then bake for 25 - 30 minutes until golden and well risen. 

Where to Buy:

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Ocado and Sainsbury’s from

£2.75

Opies Stem Ginger 350g available from Tesco from £2.60

Opies Stem Ginger 280g available from Asda from £2.28

Pickled Walnut celebration bread wreath

Serves 10

Meal type: sharing, Christmas, special occasion, accompaniments 

Prep time 2 hours

Cooking time 45 minutes

Allergens: Gluten, yeast, dairy, walnuts

Cost per serving: 72p

Ingredients:

• 500g strong white bread flour, plus extra for rolling/kneading

• 1 tsp salt

• 1½ tsp fast action yeast

• 1 tsp caster sugar

• 350ml lukewarm water

• 3 x Opies Pickled Walnuts, finely chopped

• 75g sun dried tomatoes, drained and finely chopped

• 60g parmesan cheese

• 1 tsp finely chopped fresh rosemary

• 2 tbsp butter, melted

• 1 tsp sea salt

• 1 round camembert, to bake

• 1 garlic clove, thinly sliced

• Fresh rosemary sprigs

Method

1. Sift the flour and salt into a mixing bowl or into the bowl of a stand mixer. Measure out the lukewarm water, stir in the yeast and caster sugar, then leave the yeast to develop for 10 minutes until frothy. 

2. Pour the yeast water into the flour and mix until a dough is formed. Knead the dough by hand on a lightly floured surface for 10 minutes or by using a stand mixer. 

3. Cover the bowl with a clean tea-towel and leave in a warm place until doubled in size. 

4. Knock back the dough then knead in the pickled walnuts, sun dried tomatoes, all but 1 tbsp of the parmesan and finally the chopped rosemary. Divide the dough into 18 even sized pieces. Roll each piece of dough into a ball, adding a little more flour if the dough feels too sticky. 

5. Place a large ramekin or bowl into the centre of a baking sheet (this has to be the size of the camembert or slightly bigger). Place the balls of dough around the ramekin leaving a 5mm gap between each ball. 

6. Make a second ring of the dough around the first, again leaving a 5mm cap to allow room for the dough to rise. Cover with the tea towel until the dough has doubled in size. 

7. Pre-heat the oven to 190°C / 170°C fan / gas 5.  Just before baking, brush the bread rolls all over with melted butter then scatter over the remaining parmesan cheese, sea salt and a little extra rosemary and bake for about 30 minutes or until golden.

8. When you are ready to serve, stud the camembert with garlic and warm in the oven for 10-12 minutes until melty. Place the bread wreath onto a board and carefully position the camembert in the middle, still in its wooden box, then decorate with extra rosemary sprigs and serve. 

Hints and Tip: This wonderful bread recipe is perfect for Christmas, Easter, Mother’s Day or any other special entertaining occasion. 

Where to Buy: 

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Booths, Ocado and Sainsbury’s from £3.00

Black Forest Arctic Roll with Chocolate Cherry Sauce

Serves 12 

Preparation time:  60 minutes (including overnight freezing)

Cooking time:          30 minutes

Allergens: Gluten, Dairy, Eggs

Ingredients

• 1 litre best quality vanilla ice cream 

• 370g Opies Cherries with Kirsch 

• 200g cherry jam 

• 4 medium eggs

• 100g caster sugar

• 75g self-raising flour

• 3 tbsp cocoa powder

• Pinch of salt

• 2 tbsp brown sugar 

• Icing sugar for dusting 

Method

1. Remove ice cream from the freezer to soften slightly. Drain the cherries, reserving the liquid and keeping 50g of cherries to one side. In a bowl, stir the remaining cherries through the ice cream along with 3 tablespoons of cherry jam then pop back in the freezer for 15 minutes to firm up slightly. Lay out a large piece of grease proof paper, spoon the ice cream lengthways down the middle to create an even log shape around 22cm in length. Roll the paper around the filling and refreeze for at least 2 hours, but ideally overnight. 

2. Preheat the oven to 200°C / 180°C Fan / Gas 6. Line a 22cm x 33cm flat baking tray with paper, ensuring it reaches all corners.

3. Whisk the eggs and sugar in a bowl until thick and light. Sift then gently fold in the flour, 2 tablespoons of cocoa powder and the salt. Spoon the batter into the tin, smooth the top then bake for 10 -15 minutes in the middle of the oven until risen and springy to touch. Remove, leave to cool in the tin for 5 minutes then turn out onto a sheet of baking paper lightly dusted with icing sugar. Carefully pull the paper away and leave to cool.

4. Spread the remaining jam over the top of the sponge. Remove the ice cream from the freezer and place along the short side of the sponge. Use the paper to help roll it up to enclose the log. Place back into the freezer for another two hours. 

5. Meanwhile make the sauce. Warm 60ml reserved kirsch syrup, brown sugar and the remaining cocoa powder in a pan over a low heat. Once the sugar dissolves, turn the heat up slightly and reduce down until thickened. Leave to cool. 

6. Dust with icing sugar, drizzle with sauce, spoon over the reserved cherries, slice thickly and serve straight away. 

Where to Buy: 

Opies Black Cherries with Kirsch are available from Tesco, Waitrose, Booths & Ocado 390g from £4.00

Lemon, Blueberry & Poppy Seed Cake

Serves 12

Meal Occasion: Summer Baking

Preparation time: 15 minutes

Cooking time: 60 minutes

Allergens: Dairy, Eggs, Gluten

Ingredients: 

• 225g Butter, plus extra for greasing

• 175g Caster Sugar

• Pinch of Salt

• 2 Eggs

• 200g Soured Cream

• 1 tsp Vanilla Extract

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

• 1 tbsp Poppy Seeds

• 200g Self-raising Flour

• 125g Blueberries

For the icing

• 80g Icing Sugar, sifted

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

To decorate – optional 

• 50g Blueberries

• 1 tsp Poppy Seeds

• Opies Sliced Lemons, cut into small pieces

• Edible flowers

Method:

1. Preheat oven to 180°C / 160°C fan / gas mark 4. Grease and line a 900g loaf tin.

2. In a large bowl cream the butter and sugar until light and fluffy, then add the salt, eggs, soured cream, vanilla extract, lemon juice and poppy seeds. Gently fold in the flour until just combined.

3. Fold in 3/4 of the blueberries then pour the cake mixture into the prepared tin and top with the reserved blueberries. Bake in the oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully tip out and leave to cool completely on a wire rack.

4. Mix the icing sugar and lemon juice together in a clean bowl until smooth, then drizzle over the cooled cake so that it drips over the sides. 

5. Scatter over remaining poppy seeds, fresh blueberries, Opies Lemon Slices and edible flowers, if using (we used pansies and cornflowers). 

Where to Buy: 

Opies Sliced Lemons are available from most major supermarkets from £1.59.

Ginger Nojito

A tasty mocktail on an absolute classic. Refreshing with a slight spiced back-note. 

Ingredients: 

15ml Opies Stem Ginger Syrup (taken from the jar)

3 cubes of Opies Crystallised Stem Ginger

15ml freshly squeezed Lime Juice

12 Mint Leaves

Soda Water

Method:

1. In a highball glass slightly crush the mint leaves with the cubes of crystallised stem ginger. Add crushed ice and all remaining ingredients into the glass and stir well. 

2. Garnish with a slice of stem ginger, spring of mint and lime wedge. 

Where to Buy: 

Opies’ Stem Ginger in Syrup is available from Tesco (350g £2.60) and Asda (280g £2.28)

Opies’ Crystallised Stem Ginger is available from Tesco (200g £2.45)

Cheese & Walnut Palmiers with Pickled Walnut Sauce

Makes: 18 – 20 palmiers

Prep time: 60 minutes (plus chilling)

Cooking time: 20 minutes

Allergens: Gluten, dairy, walnuts, egg, (check chutney for allergens)

Ingredients:

For the palmiers:

• 320g sheet ready-rolled Puff Pastry

• 200g mixed Hard Cheese, grated (we used Red Leicester and Cheddar)

• 2 Opies Pickled Walnuts, finely chopped

• 50g Red Onion Chutney

• 1 Egg, beaten

For the pickled walnut sauce

• A jar of Opies Pickled Walnuts, pickling liquor reserved

• 50g light Brown Sugar

• 50g Muscovado Sugar

• Salt and Pepper, to taste

• Picked fresh Thyme Leaves, to garnish 

Method

1. Preheat oven to 200°C /180°C Fan/Gas 6. 

2. Add the grated cheese and pickled walnuts to a bowl and mix together well.

3. Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of the red onion chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer.

4. Tightly roll the pastry up from the longest side, stopping in the middle. Repeat on the opposite side so it meets the first roll. Moisten the two rolls with the egg then lightly press together so they stick. Place in the freezer to chill for 30 minutes.

5. Remove from the freezer, slice into 0.5cm slices and place onto a lined baking tray, swirl side up. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up. Leave to cool completely on the baking tray.  

6. Meanwhile to make the pickled walnut sauce put all the pickled walnuts, 2 tsp of the pickling liquor and sugars into a saucepan and gently simmer until all sugar has dissolved, breaking the pickled walnuts up with a spoon as you go.  Set aside and leave to cool.

7. Once cooled, add to a food blender and blitz until smooth. Push through a sieve for an extra smooth sauce and serve in a dipping pot alongside the palmiers. Sprinkle with some fresh thyme before serving. 

Hints and Tip: This is a wonderful recipe, especially for parties and can be made a day in advance of eating. 

Where to Buy: 

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Booths, Ocado and Sainsbury’s from £3.00.

Summer Berry Mini Trifles

Serves 6

Preparation time:  10 minutes

Cooking time:          0 minutes

Allergens: Gluten, Dairy, Eggs, Nuts

Ingredients:

• 1 shop-bought madeira cake 

• 180ml double cream 

• 2 tbsp icing sugar 

• 270g Opies Summer Berry Compote 

• 150g fresh blueberries

• 180ml custard (homemade or shop bought) 

• 150g fresh raspberries 

• 2 tbsp chopped hazelnuts 

Method: 

1. Slice the madeira cake into horizontal slices 2cm thick. Using a 6cm round cutter cut out 6 rounds, then halve into semi-circles. Position into the bottom of 6 curvy 227g Opies jars to form a circle, using the butt of your knife to position into place.

2. Beat the double cream until slightly thickened then add the icing sugar and whisk again until you have stiff peaks (be careful not to over whisk!). Set aside.

3. Spoon 2 tablespoons of Opies Summer Berry Compote into each jar. Top with a layer of blueberries and the 2 tablespoons of custard. Add another layer of blueberries, a layer of raspberries and one more tablespoon of compote. 

4. Using a piping bag with a star nozzle, pipe the whipped cream over the top. Sprinkle over some chopped hazelnuts and top with more fresh berries to serve. 

Where to Buy: Opies Summer Berry Compote 360g is available from Booths, Waitrose and Ocado from £2.49.

Crowned King of Cocktails with Cawston Press

From the Rhubarb Royale to the Elderflower Spritz, Cawston Press has crafted the perfect cocktail recipes to cheer on your Coronation celebrations.

With the King’s Coronation just weeks away, experts in Pressed Juice, Cawston Press has developed a selection of delicious cocktail recipes to welcome in the bank holiday celebrations. Perfect for street party tipples, the crowd-pleasing recipes are easy to assemble and contain Cawston Press’ No Jiggery Pokery promise, using juice with familiar ingredients with no added sugar or sweeteners.

Embrace the balmy days of summer with a Cawston cocktail, perfectly fit for a King, with recipes including Rhubarb Royale, Elderflower Spritz, Sloe Motion and a Guilt Free Spritz. Guaranteed to get you in the Coronation spirit, mark the special occasion in style and follow the Cawston Press cocktail recipes below:

Rhubarb Royale

INGREDIENTS

● 7.5ml / 1½ TSP Strawberry puree*

● 60ml Cawston Press Sparkling Rhubarb, chilled

● 40ml Sparkling wine, (ideally english), chilled

HOW TO MAKE IT

Simply pour all your ingredients into a champagne flute, give a quick stir and

garnish with a slice of strawberry. *To make a simple strawberry puree, blitz fresh

or frozen (defrosted) 100g of strawberries with 1 tsp of sugar, then sieve. We also

recommend using a splash of strawberry liqueur in place of the puree.

Elderflower Spritz

INGREDIENTS

● 1 bottle of Cawston Press Sparkling Elderflower

Lemonade, chilled

● 125ml of Dry White Wine

● Lemon

● Ice

HOW TO MAKE IT

Half fill a large Collins glass, or similar, with ice. Pour over the white wine of choice

and Cawston Press Elderflower Lemonade, stirring to mix. Finally, garnish with a

slice of lemon. Sit back and refresh.

Sloe Motion

INGREDIENTS

● 1 can of Cawston Press Sparkling Elderflower Lemonade,

chilled

● 200ml Sloe Gin

● Lemon

HOW TO MAKE IT

In a champagne flute, pour the 20ml shot of sloe gin (bit less than a standard shot

or 2 dessert spoonfuls) then top it up with chilled Sparkling Elderflower

Lemonade. Garnish with a twist of lemon zest.

Guilt Free Spritz

INGREDIENTS

● 1 bottle of Cawston Press Sparkling Rhubarb,

chilled

● 25ml shot of alcohol-free gin

● Lemon

● Fresh mint

● Ice

HOW TO MAKE IT

Fill a spritz glass with ice. Pour over 25ml of the alcohol-free gin and top with

Cawston Press Sparkling Rhubarb, stirring to mix. Finally, garnish with a slice of

lemon and a sprig of fresh mint. Sit back and refresh.

-

OGGS® Vegan Coronation Quiche

Looking for a neat vegan twist on the Coronation Quiche? You need look no further! Scrambled OGGS®, spinach, plant-based cheese and broad beans make this perfect for a Coronation street party. Feel free to mix up the fillings however you want!

This cracking alternative isn't merely tasty, it's also a great source of plant-based protein, meaning you’ll be properly fuelled and ready to hit up all the royal celebrations this May.

Ingredients:

200ml Scrambled OGGS®

500g plant-based shortcrust pastry block

150ml plant-based milk alternative

1 tbsp olive oil

60g cooked broad beans

180g cooked spinach, lightly chopped

100g grated plant-based cheese (Violife is favoured for this role!)

Salt

1 tablespoon chopped fresh tarragon

Side salad, to serve

Method:

Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).

Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin.

Refrigerate for 1 hour.

Whisk together the Scrambled OGGS® and milk alternative in a large jug and season with salt and pepper.

Scatter half the plant-based cheese into the quiche, alongside the chopped spinach, cooked broad beans and tarragon.

Pour into the pastry case and top with the remaining cheese.

Bake for 40-50 mins until the quiche has completely set and the top is golden.

Allow to cool slightly, then slice and serve with a side salad!

Doing your bit

Not only can you rest assured knowing you have all the ingredients you need to make that Royal quiche, you’ll also be doing your bit for the environment (we think our new King will approve!).

Nutritious and delicious, Scrambled OGGS® produces 60% less CO2 equivalent than eggs. With their range of plant-based egg alternatives and sweet treats, to date, OGGS® has saved over 3 million eggs, given over half a million chickens the week off, and saved enough CO2e to drive around the world 123 times! 

https://www.loveoggs.com.

Celebrate the Coronation with Lío London

From being a dedicated fan of royal family to simply enjoying a luxurious drink, Pacha’s Lío London (recently transformed from the iconic Café de Paris) has the coronation weekend cocktail selection to leave you royally impressed. 

Lío’s carefully crafted a range of cocktails inspired by the regal themes and tastes of the monarchy featuring some of the most exquisite and premium ingredients. Each drink has been expertly designed to create a unique and indulgent drinking experience, fit for a king or queen.

Cocktails include:

Long Live The King: Tanqueray No10, skinos, with citrus notes and raspberry - £20

Queen’s Passion: Ciroc summer citrus with tropical passion fruit and sweet vanilla - £20

The Heir of the Throne: Singleton 12yo, mixed with raw honey and red sour cherries - £22 

King of Soho: Kind of Soho Gin, yuzu and citrus notes, herbs and lemonade - £25

The Duchess: Casamigos reposado accompanied with Grand Marnier, fresh lime and rhubarb - £23

The Duke: Casamigos mezcal, ojo de dios hibiscus, umami sense, fresh lime and grapefruit soda - £25

And, if you really want to splash, out there is something for you too:

Crown Jewel (served in an actual crown): Johnnie Walker blue, with macadamia nuts and chocolate - £65

Lastly, for those who prefer a non-alcoholic option providing a refreshing a guilt-free indulgence, they offer:

Mock the Jester: Seedlip, with sweet agave and citrus fruits - £15

Lío London offers a unique concept, so while you’re sipping on your cocktail you can enjoy the signature cuisine, music and a modern reinterpretation of a cabaret show. The Mediterranean inspired à la carte menu has been expertly brought to life by former Kensington Palace executive Chef Attila Kalanyos and includes the signature Pacha Cherry dessert alongside delicacies such as Blue Fin T-Bone Tuna and Confit Potatoes.  

Wow! This looks absolutely great and looks an ideal venue for you to celebrate the Coronation of King Charles III.

https://liolondon.co.uk/

Buzzed Royal Whisky & Tonic the ideal Coronation drink

With the Coronation of Charles III soon to be here, on Saturday 6th May 2023, our nation is ready for a right royal (bee’s) knees-up. 

So, ready to ensure you’re crowned the host with the most as the celebrations take flight, Buzzed, the world’s first energy tonic water and ultimate mixer to lift your spirits, has unveiled its Buzzed Royal Whisky & Tonic, just the tonic for celebrating the historical occasion, serving up a contemporary twist on one of King Charles’ top tipples.

With King Charles’ love of whisky well recorded, the Buzzed Royal Whisky & Tonic elevates his traditional whisky on the rocks with a simple twist fit for a king, or queen bee, adding just the right amount of pomp and pageantry! 

With Buzzed’s liquid carefully flavour profiled to work with all spirits, including whisky, there’s never been a better time to enjoy a W&T than the moment Charles takes the throne… 

What you require to make:-

Ingredients/equipment

• One full can of Buzzed Energy 

• 25ml whisky of your choice

• A sprinkle of edible gold leaf

• Round ice mould 

• Water (for ice)

Method

• Fill your round ice mould with water in advance, giving you the perfect round ice cubes for your serves

• In a short glass, add 25ml whisky of your choice

• Top with Buzzed Energy until half full and add your round ice cube

• Top further with Buzzed Energy until near full

• Carefully sprinkle your edible gold leaf on top of your ice cube

• Serve immediately  

Expertly crafted to lift your spirits as the perfect accompaniment for your measured spirit and low/no alcohol of choice, Buzzed is sweetened by nature, with the finest pure Blossom Honey and plant-based Stevia, and only 17kcals per can.  What’s more, boasting more caffeine per 100ml than the UK’s leading energy brand, Buzzed’s caffeine is extracted from 100% natural plant sources, to give the ultimate all-natural, uplifting buzz.

Proud to be British, Buzzed has 100% recyclable packaging, with all ingredients ethically produced in the UK.

The new Buzzed energy tonic water is available in Selfridges and on Amazon, in cases of 8 (RRP £5.50).

Also, visit the Buzzed website at https://buzzedenergy.co.uk for exclusive online offers.

Of course, Buzzed is committed to ‘responsible drinking’.

Celebrate the Royal Wedding with Swizzels Coronation Sweets

You can celebrate the Royal Wedding with Swizzels, the iconic sweet treats of your childhood.

Because Swizzels, has launched a very special super-limited edition offering which is coming out just in time to celebrate the Coronation of King Charles III. 

The sweet manufacturer’s special Coronation gift box will be the perfect, very thoughtful and on trend gift to surprise a loved one during a celebratory street party. (Or as a very splendid self-gift if you are a lover of both the monarchy and Swizzels sweets!) 

The company’s elegant Coronation gift box includes much-loved bespoke Love Hearts rolls with four new messages (Congrats, Crown image, Charles, King) and a commemorative Coin with printing on both sides.

The limited-edition contemporary gift box will be available from www.swizzels.com/shop for £5.99 + p&p.

This year you can live like a royal for the King's Coronation with Bindy Street

You can celebrate in style this May Bank Holiday! The long-awaited moment is finally here, a new notch in the timeline of British history and we’re living in it. 

If you’re devising a plan of how you're going to celebrate the day (and the three-day weekend), level up by living it up like a King or Queen by visiting one of the below listed London spots which have been frequented by the Royals themselves. Across the city; pubs, clubs, and bars have been given the green light to stay open an extra two hours on Friday and Saturday, so get ready to raise a glass for it’s going to be a weekend affair we’ll never forget. 

Dean Street Townhouse (69-71 Dean Street, London W1D 3SE)

In the midst of Soho, set in a gorgeous Georgian townhouse, this boutique hotel and all-day restaurant is a popular spot for the royals. Famously known for hosting Prince Harry and Meghan’s very first date. Reservations are often snapped up pretty quickly, so be speedy if you’d like to celebrate the coronation in true royal style by booking in for an evening of ambience and great food with service that goes above and beyond. 

2.          Bluebird Restaurant (350 King’s Road, London SW3 5UU)

Frequented by none other than The Duchess of Cambridge, Bluebird is a Modern European restaurant on Chelsea’s Kings Road featuring a stylish dining space, a cosy bar and lounge area, and a picturesque outdoor terrace. If you want to live it up like a royal on Saturday the 6th of May, the venue will be hosting a grand Coronation party where guests can experience live music, sip on some cocktails, and even see an exclusive Royal Carriage. 

3.          The Goring Hotel (15 Beeston Place, London SW1W 0JW)

 The Goring Hotel is justifiably famed for its elegance, where the late Queen Elizabeth II could be seen holding her annual Christmas lunch and where Kate Middleton spent her last unmarried evening before the Royal wedding. Step inside these fancy doors on Saturday 6th May to sip on a martini at The Goring’s ambient cocktail bar, dine at the elegant acclaimed restaurant, or embark on an Afternoon Tea experience like no other.

4.          Bellamy’s (18/18a Bruton Place, London W1J 6LY)

It was rare to see the late Queen Elizabeth II dining out in London, but when she did, she could be seen having a private evening meal at Bellamy’s. The brasserie-style, French restaurant clearly had a special place in her heart as they were given the honour of hosting her 80th birthday dinner. Spend the King’s Coronation in this cosy setting complete with an oyster bar and a selection of French wines and cocktails.

5.          Fortnum & Mason (181 Piccadilly, St. James’s, London W1A 1ER)

Luxury department store Fortnum & Mason have had connections to the Royal Family since its formation with William Fortnum, having once been hired as a Footman at the court of Queen Anne in 1707 and where William made an enterprise of selling palace wax candles after Queen Anne’s requests of new candles every single night. Take a trip to the iconic department store this month and explore their Coronation collection full of limited edition items including hampers, champagne, trinkets, and so much more.

6.          Chiltern Firehouse Marylebone (1 Chiltern Street, London W1U 7PA)

This high end hotel (formerly a fire station dating back to the 1800s), has famously attracted young royals; Princess Beatrice and Edoardo Mapelli Mozzi threw a bash at the venue to celebrate their engagement in 2019, and Meghan Markle has been spotted at the bar catching up with friends over a negroni. Why not book a table on Coronation day for brunch, lunch, or dinner with a side of sparkling wine, a selection of cocktails, or even a cosy cup of tea by the fireplace.

The Royal Family seem to love Mayfair, so why not discover your new favourite places to eat, drink, and shop with our Discover Mayfair guide, free to download on the Bindy Street App.

Wondering what else is happening in London for The Royal Coronation? Don’t miss out on having your chance to celebrate the Coronation in style.

https://www.bindystreet.com/

Frankie & Benny’s launch Bring it Back Spring Menu with 2003 prices!

Today is the nationwide launch of Frankie & Benny’s spring menu with a touch of nostalgia. The launch marks a major ‘Bring It Back’ campaign with favourite dishes from the noughties back to the future! What’s even better to celebrate the launch the menu will have 2003 PRICES! 

Top Italian American restaurant Frankie & Benny’s has launched a nostalgic ‘Bring It Back’ menu with 2003 prices!

The popular restaurant has unveiled the delicious new spring menu with dishes which are back by popular demand.

And what’s even better for the next two weeks the prices are the same as when the dishes were first on the menu 20 years ago.

The nostalgic noughties menu takes us back to 2003, a year that first brought us iTunes and Finding Nemo, and sees Frankie & Benny’s most loved dishes make a triumphant return in 2023, a year of nostalgic come backs including S Club 7 reunion tour, LimeWire and noughties fashion. 

In a year of cultural nostalgic movement, what a year to launch a bring it back menu and with special offer prices to tackle the cost of living crisis.

The Bring It Back Spring Menu features classics like cheesebake, a sharer platter which includes chicken wings, loaded potato skins, chicken strips, garlic ciabatta bread, onion rings and dips. Calzone pizzas, ice cream sundae, a Purple Rain cocktail and a Coca Cola float with delicious vanilla ice cream. 

For these special dishes to be worthy of a return Frankie & Benny’s the restaurant asked guests, employees and fans alike what they wanted to see on our Bring It Back nostalgia menu. Following feedback, and some seriously epic development work from the food team, they created all the most-loved dishes from Y2K but with some fresh new twists and tweaks. The result? A menu that radiates nostalgia, inspired by our menu circa 2003, and delivers on our food quality goals for 2023 – and then some.

The Bring It Back menu will launch on April 25 and be available until July 4. The dishes will be discounted by 20.03 per cent to take the prices back to where they were in 2003. These special prices, designed to tackle the cost of living crisis, are available for two weeks until May 9.

Frankie & Benny’s Marketing Director, Andreia Harwood, said: “There’s nothing that lights up a conversation more in the UK right now than nostalgia. Whether we’re fondly reminiscing on fatal fashion faux pas from years gone by or reciting lines from our favourite shows, we are well and truly down to chat all things 90’s and Y2K.

“Frankie & Benny’s played a key part in our lives during that time and no childhood would have been complete without a birthday party at Frankie’s or a quick bite to eat before heading to bowling with friends.

“We wanted to tap into those core memories this year, in a time when we’re all craving a generous, delicious dose of nostalgia which inspired the Bring It Back nostalgia menu. Head over to our website to explore the menu and book a table www.frankieandbennys.com/bring-it-back.”

The Bring It Back Menu:

Starters

Mamma’s Cheesebake £7.90

A blend of our finest cheeses, baked on Mamma’s Napoletana sauce and served with warm ciabatta bread for dipping

Benny’s Sampler Platter £15.20

Ideal for 3-4 people

A sharing selection of BBQ chicken wings, loaded cheese potato skins, chicken strips, garlic ciabatta bread & onion rings. Served with sour cream, BBQ & hot sauce dips

Main - Loaded like never before, a Frankie’s favourite served with a side salad & extra sauce for dipping!

New Yorker Calzone £15.40

Crisp folded pizza brushed with garlic & herbs, sprinkled with Italian cheese, filled with bacon, pepperoni, ham & mushrooms with Napoletana sauce

Siciliana Calzone £15.40

Crisp folded pizza brushed with garlic & herbs, sprinkled with Italian cheese, stuffed with beef meatballs, Bolognese sauce & ‘Nduja

Desserts

East Coast Sundae £5.90

Chocolate & vanilla ice cream layered with honeycomb, mini marshmallows, Maltesers & chocolate sauce, topped with whipped cream

Drinks

Purple Rain £7.80

Smirnoff vodka mixed with blue curacao syrup & sours, topped with lemonade & a dash of grenadine

Coke Float £4.20

Coca-Cola topped with a scoop of vanilla ice cream

T&C apply, please check before booking a table or visiting a venue.

Coronation Quiche Recipe with a fantastic Higgidy twist

The experts in vegan food with a fantastic taste, Higgidy, have asked That's Food and Drink to share their very special Higgidy Coronation Quiche recipe with our readers. And here it is!

 

Equipment: 22 cm or 9” loose-bottomed tart tin

Ingredients:

For the Higgidy shortcrust pastry:

200g plain flour

A generous pinch of salt

100g butter, well chilled and cut into small cubes

1 medium egg yolk, beaten

About 3 tablespoons ice-cold water

or

1 x 320g block of ready-made shop-bought shortcrust pastry

For the filling:

2 whole eggs

175ml double cream

125ml whole milk

1 tablespoon fresh tarragon, finely chopped

A pinch of cayenne pepper

A generous pinch of white pepper

¼ teaspoon salt

175g Sussex Charmer cheese, grated

180g spinach, cooked

90g broad beans, podded

Finely grated zest of 1 lemon

Method:

1. To make the pastry: sift the flour and salt into a large mixing bowl. Add the butter cubes

and use your fingertips and thumbs to lightly rub it into the flour until the mixture

resembles breadcrumbs. Now add the beaten egg yolk and water and use a round-bladed

knife to combine the wet ingredients with the dry until the pastry comes together. Gather

it up with your hands and knead very briefly into a ball on a lightly floured surface. Wrap

it in clingfilm and chill for 30 minutes before use.

2. Place the tart tin on a baking sheet and set aside. On a lightly floured work surface, roll

out the pastry into a circle a little larger than the top of the tin and approximately 5mm

thick.

3. Carefully lift the pastry into the tin and gently press into the corners, taking care not to

have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the

fridge.

4. Pre-heat oven to 190°C/170°C fan/gas mark 5.

5. Line the pastry case with greaseproof paper. The best way to do this is to cut a disc of

greaseproof paper larger than the tin, scrunch it into a ball as this makes it more pliable,

then flatten it out and place it on top of the pastry case. It should sit above the sides of

the tart tin.

6. Top the greaseproof paper with baking beans or uncooked rice and blind bake in the

oven for 20 - 25 minutes until nicely golden and dry to the touch. Carefully remove the

greaseproof paper and baking beans before returning to the oven for a further 5 minutes.

7. Reduce the oven temperature to 160°C /140°C fan/gas mark 3.

8. Crack the eggs into a large mixing bowl, add the cream, milk, tarragon, cayenne pepper

and seasoning and beat gently until you have a lovely creamy mixture.

9. Scatter half of the cheese in the blind-baked base and top with the spinach, broad beans

and lemon zest.

10. Add the remaining cheese before pouring over the liquid mixture. If required, gently give

the mixture a delicate stir to ensure the filling is evenly dispersed whilst being careful not

to damage the pastry case.

11. Place into the oven and bake for 40 - 45 mins until the filling has set and is very lightly

golden. Allow the quiche to cool for at least 30 minutes before serving.

Right Royal Shropshire Visit for a King Charles Spaniel

In celebration of the forthcoming Coronation Day, May 6th, two dog-friendly Shropshire businesses have joined forces to help Tayto the King Charles Spaniel enjoy a visit fit for a king at an exquisite 16th century Hall in South Shropshire.

Marrington Escapes holiday house rentals and Different Dog, Shrewsbury’s freshly cooked dog food specialists, joined forces at the beautiful Marrington Hall in Chirbury where Tayto was giving the 16th century stately house a once-over prior to guests arriving for the weekend celebrations.

Tayto, who is a key member of the Product Development team at Different Dog, approved of the extensive grounds and gardens with swimming pool which provided a perfect backdrop for the elegantly refurbished Hall. As usual, Tayto enjoyed his lunch-time serving of Different Dog’s hand-cooked dog food in the baronial dining room and afterwards retired to the drawing room for a nap.

Chris Morris from Marrington Escapes said: “What a treat to host our very own King Charles at Marrington Hall. As a dog-friendly Estate, we know that luxury doesn’t have to mean you leave your furry friends behind when booking a getaway to Shropshire. Tayto certainly seemed to approve of the standard here at the Hall and we are looking forward to hosting families and friends who are booking the Hall for their own celebrations fit for royalty ahead.”

Becca Murphy, Product Technical Lead from Different Dog commented: “Tayto and I have thoroughly enjoyed our time here at Marrington. It is great to be working together with another dog-friendly Shropshire family business for the upcoming Coronation, and treating our very own King Charles as royalty.”

When not hosting ‘royal’ guests, the spectacular late 16th century Marrington Hall sleeps up to 14 with impressive space to entertain and celebrate. With its elegant drawing room, glamorous dining room and comfy lounges, this listed country house is part of a portfolio of luxuriously appointed properties available on the Marrington Estate, located in Chirbury, South Shropshire.

Marrington Escapes is part of the Morris & Company Group, a fifth-generation family business based in Shrewsbury, Shropshire. To find out how to hire Marrington Hall and to book your next holiday with Marrington Escapes, please visit https://marringtonescapes.com

Celebrate the King's Coronation with the help of the Craft Gin Club

The Craft Gin Club has curated a range of artisan gins for the Coronation.

Buckingham Palace Gin (£40) Distilled with herbs and citrus fruits grown in the Buckingham Palace Gardens, which have over 250 species of wildflower and provides a home for over 30 species of bird, this is a craft gin of truly regal origins. Poured from a beautiful bottle, it is brimming with complex and delicious London dry gin flavours that are sure to impress any gin fan

Silent Pool Coronation Gin (£45) Distilled by the world-renowned Silent Pool Distillers, this limited-edition craft gin has been created to celebrate the coronation of King Charles III, inspired by botanicals, plants and flowers known to be favoured by the King. Brimming with berry, fruit, floral, herb and Earl Grey tea notes, it is simply sublime. No gin collection would be complete without this rare tipple.

Buckingham Palace Sloe Gin (£30) Created using hand-picked sloe berries and Buckingham Palace Gin, which is made using citrus fruit and herbs from Buckingham Palace Gardens, this sumptuous sloe gin is rich with luscious berry, spice and citrus fruit tones that are fit for a king. No gin collection would be complete without this stunning addition

Hawkridge The Guards London Dry Gin (£39.50) Inspired by and created in celebration of the Foot Guards of the Household Division, men and women tasked with keeping the monarchy safe, recognisable by their iconic red tunics and bear fur hats, this remarkably smooth gin is a fantastic edition from the amazing team at Hawkridge Distillers. In its stunning red and black bottle, it’s the perfect addition to any gin collection. What’s more, Hawkridge Distillers give proceeds from every bottle sold to charities that support veterans in need and the families of fallen and injured soldiers across the country

The Craft Gin Club is the UK’s biggest gin subscription club and allows its members to discover exclusive and rare gins from around the world for £42 a month. 

Each month, members receive a full-sized bottle of craft gin that is perfectly paired with premium mixers, cocktail ingredients, sweet and savoury treats and a glossy magazine packed with recipes and gin knowledge.

The London-based company was co-founded in 2015 by Jon Hulme and John Burke, who met while studying business in Madrid. In 2016, the pair appeared on BBC Dragons’ Den, securing a £75,000 investment from entrepreneur Sarah Willingham who now works closely with the company as a member of its board.

https://club.craftginclub.co.uk/search?q=CORONATION&type=product.

 

Cocoba helps you celebrate the King's Coronation

Cocoba make all their delectable chocolate gifts and treats in our chocolate factory in Kent. In fact, they've been producing their range of quality chocolates and hot chocolates by hand since 2013.

To mark the King's Coronation and make it a fun celebration for everyone Cocoba has introduced its new DIY Crown kit! Get the whole family into the spirit of the special occasion and create a stunning masterpiece with an assortment of bedazzling ingredients. Each DIY kit comes complete with:

 - 2 x Milk Chocolate Bars 

- 4 x Chocolate Crowns (milk, white and caramel chocolate)

- 1 x Bag of Mini Chocolate Buttons (for melting and sticking)

- 1 x Bag of Sugar Pearls

- 3 x Sachets of Gold Edible Glitter

To decorate, simply melt the chocolate buttons as instructed, then use the melted chocolate to stick the edible decorations onto the chocolate bars and crowns and add a regal finishing touch with a sprinkle of glitter. The perfect light-hearted activity for children and adults alike to enjoy during the royal celebrations!

Next for the Coronation, made from the finest Belgian milk chocolate and topped with a golden caramel chocolate crown, this limited-edition chocolate bar tastes royally delicious (pun intended!) and makes a great treat to enjoy as part celebrations for the King's Coronation. The perfect gift or Coronation party favour!

Finally, completing the trip of Coronation products a smooth Belgian milk chocolate lollipop has been introduced in the shape of a crown. This royal treat is ideal for keeping little ones satisfied during the Coronation celebrations, or great for gifting in party bags!

(cocobachocolate.com)

Nip down to Morrisons to find out how you can celebrate the Coronation!

Morrisons stores are helping their shoppers to get royalty ready for the King’s Coronation with a limited edition range that offers all the essentials for this year’s celebrations including decorations, British flowers, and quintessentially British sweet treats – from just 99p.

Highlights include:

“Party Like a Royal” Giant Cookie, £7.00

Red, White and Blue Bouquet, £7.99

King Charles Waving Flags, £2.50 

Continental Grazing Box, Savoury Gazing Box and Spicy Grazing Box, £10.00 each

The range will begin launching in stores and online throughout April, so customers will have plenty of time to get their hands on these royal luxuries. But do remember to use your My Morrisons App!

Also, there will be a tempting range of other foods and also drinks, both alcoholic and non-alcoholic that will help your Coronation Party go with a really regal swing!

www.morrisons.com

Celebrate the Coronation with a fantastic Cream Tea, or a luscious Victoria Sponge!

For a cream tea that is really extra special, try topping your homemade scones and your tasty, thick clotted cream with a hand-crafted jam from Norfolk’s Ginger & Juice, to ensure that it's really for a King.

There's Raspberry and Rose at £4.80. Do you like Turkish Delight? Then you will certainly adore this flavour combination. 

The sweetness of the summer raspberry marries perfectly with the floral scent of the rose extract and the edible rose petals. This softer set jam makes a delicious Victoria Sponge filling, too.

Blackberry & Bay - £4.80.  This is a neat twist on the traditional. Juicy blackberries and freshly ground bay leaves are slowly cooked, creating a firm set jam that has a pleasingly aromatic flavour.

Norfolk's very own Ginger & Juice have a range of mouth-watering line of jams, marmalades, and chutneys. Handcrafted in small batches using locally sourced, seasonal produce, and bursting with flavour, these preserves, available online and from selected independent farm shops and delis, are perfect for any occasion and make a great gift for foodies and home cooks alike.  

The Ginger & Juice journey began with an Instagram account documenting founder and self-confessed foodie Lucinda Notley’s food journey at Ballymaloe Cookery School in Ireland and subsequently her years as an assistant food stylist, supper club host and cookery teacher. 

https://www.gingerandjuice.co.uk. 

"Hand crafted jams, chutneys and marmalades. Made in Norfolk. Championing local, natural and seasonal produce."

Celebrate the King's Coronation with Bonne Maman

You can celebrate the King's Coronation with Bonne Maman's fantastic recipes. 

Coronation Cake

This wonderful triple tiered Coronation Cake is a delicious showstopper to bake for the King's Coronation. Filled with our luscious Hazelnut Chocolate Spread, it is rich and moist with a creamy fudge frosting and then decorated with its very own white chocolate ‘crown’ jewelled with nuts and edible gold sparkles. A magnificent cake fit for a King!

Glittering Shortbread Crowns

Simply delicious crown biscuits for a wonderful royal Coronation display. These Vanilla Shortbread Crowns are sandwiched together with a selection of jewel bright Conserves or Hazelnut Chocolate Spread, cut into crown shapes, and topped with edible glitter. It's an easy dough to roll and cut out - perfect for getting the little ones involved!

Picnic Dessert Jars

If you are planning a Spring picnic to celebrate the Coronation, these beautiful individual servings in empty Bonne Maman jars are the perfect treat. Pack the empty jars full of soft, red fruit flavours and a quick, dreamy cheesecake topping. Add a glittery gold shortbread crown biscuit for the final royal seal of approval.

Coronation Party Traybake

This Coronation Party Traybake is filled with His Majesty's favourite fruits and flavours… a sublime carrot cake subtly spiced with hints of ginger and Darjeeling tea then topped with fruity Damson Plum Conserve and creamy mascarpone. This recipe serves 16-20 people – a wonderful addition to a royal street party.

Hazelnut Chocolate Martini Royale

Raise a royal toast to His Majesty King Charles and Queen Camilla with this luxurious tipple. Espresso coffee mixed with our Hazelnut Chocolate Spread, vodka and Drambuie… simple to make and utterly delicious. Dip the martini glasses in edible gold glitter for that extra touch of royalty. 

You'll be able to find the recipes here https://www.bonnemaman.co.uk/be-inspired/the-kings-coronation

British Berry Season is a great way to celebrate the Coronation of King Charles III

British Berry Season is a great way to celebrate the Coronation of King Charles III. And here are some really nifty recipes that you can try.

Why not try a pie?

Freeform blackberry and apple pies

You don’t need a fancy tin to make this pie in, just a normal baking sheet.

Serves 6

Preparation time: 35 minutes

Chilling time: 30 minutes

Cooking time: 25-30 minutes

Pastry

250 g (9 oz) plain flour

50 g (2 oz) caster or icing sugar

1 lemon, grated rind only

125 g (4½oz) butter, diced

3 egg yolks

Filling

500 g (1 lb 2 oz) cooking apples, quartered, cored, peeled and sliced

Juice 1 lemon

175 g (6 oz) blackberries

50 g (2 oz) caster sugar

1 tablespoon cornflour

Little beaten egg or milk to glaze

Little extra caster sugar for sprinkling

1)    To make the pastry, add the flour, sugar, lemon rind and butter to a mixing bowl. Rub the butter into the flour with fingertips or an electric mixer until it resembles fine crumbs. Add the egg yolks and mix with a round bladed knife then squeeze together with fingertips to make a soft dough. Chill for 30 minutes.

2)    Mix the apple slices with the lemon juice then add the blackberries, sugar and cornflour and toss together.

3)    Lightly knead the pastry then roll out on a lightly floured surface until a rough shaped circle about 33 cm (13 inches) in diameter. Lift over a rolling pin on to a large baking sheet. Pile the fruit mix high in the centre then fold the pastry up and over the filling, leaving the centre uncovered and pleating the pastry slightly to make a large round pie.

Brush the top edges of the pastry with beaten egg or milk then sprinkle with a little caster sugar. Bake in a preheated oven set to 190°c (375°F) Gas Mark 5 for 25-30 minutes until the pastry is golden and the fruit tender. Serve warm cut into wedges with scoops of vanilla ice cream.

We thank https://www.lovefreshberries.co.uk for allowing us to share their recipe with our readers.

Please check out their website for other recipes including some cocktail drinks, too. 

FISH SHOP gets a royal catch!

FISH SHOP a local restaurant and fishmongers in the Scottish Highland village of Ballater is opening this weekend, Saturday 29th April.

As well as the locals extending their famous Highland welcome to the newcomers, the team were specially honoured on Saturday 22nd April when they received a surprise visit from King Charles and Queen Camilla.

Ballater is the closest village to the Balmoral Estate - the Scottish home of the Royal Family.

The support for this new venture was warmly welcomed by the FISH SHOP team and Artfarm CEO Ewan Venters, who said: “We were really thrilled to be able to show His Majesty King Charles and Queen Camilla around Fish Shop on Saturday in advance of our opening this weekend. 

"Sharing the values of our sister property, the Fife Arms, in neighbouring Braemar, community is at the heart of everything we do, and bearing in mind the Royal Family’s long association with Royal Deeside, we are deeply honoured that they came to show their support for this local restaurant and fishmonger”

FISH SHOP, which is both a restaurant and fishmonger, will open Saturday 29th April at 3 Netherly Place in the heart of Ballater, just east of the Cairngorms National Park in Scotland. 

Celebrating the heritage and traditions of fishing in Scotland, FISH SHOP has been launched for those who enjoy freshly caught seafood which is ethically sourced.  It is the latest venture from Artfarm, the company behind The Fife Arms in Braemar, Mount St. Restaurant and The Audley Public House in London.

Designed to cater to locals and residents of Ballater, alongside the many seasonal visitors, FISH SHOP will offer a modern, laid-back 40-cover seafood restaurant with an adjoining fishmonger. 

FISH SHOP is committed to stocking only the very best sustainably-sourced fish from day and short-trip boats, as well as creel-caught and hand-dived crustacea. All meat will be free-range and locally sourced. It has a commitment to being low-waste from fit-out to packaging; even their smoking techniques use zero-emission charcoal. 

Managed by the husband-and-wife team, Executive Chef Marcus and General Manager Jasmine Sherry, the restaurant menu will focus on shellfish and day boat fish, with the addition of select game, meat and vegetables from surrounding farms and estates. Dishes like Partan Bree, Velvet crab soup; Cape Wrath oysters or BBQ whole plaice, Shetland mussels, samphire will celebrate the seasonal best from Scotland and the British Isles. 

Drinks will include biodynamic and low carbon footprint wines carefully selected from British and European vineyards, including Maid of Bruton Rosé, Bacchus and Sparkling Rosé from their vineyard in Somerset; Blanc de Noirs from Ancre Hill Estates in Monmouthshire, Wales; Blanc de Blancs Extra Brut ‘Terroirs’ from Agrapart & Fils in Champagne or Domaine des Capreoles ‘Diaclasse’ Regnie from Beaujolais, with spirits and beers like Eight Land Organic Spirits and 6 Degrees North Brewery from micro-breweries and distilleries within Scotland.

Russell Sage Studio has designed interiors with high eco-credentials in finishes, furniture, and lighting. Design elements will centre on a contemporary colour palette with highlights of natural wood, black and antique bronze found on floors and tabletops. All paint used is zero VOC, and coverings on banquettes and bar stools use low-carbon leather from Muirhead near Glasgow. All timber and timber veneers are FSC-certified, and table bases are reclaimed and resealed. Wall lights and portholes have been salvaged from ships, and fabrics are made from natural linen and cotton manufactured in Ayrshire. 

A group table has also been included at the back of the restaurant, partially blurred by a recycled cast net. Seating up to 12 guests, the table was created from a salvaged, old ‘tender boat’ that was once pulled around Ardnamurchan and the Western Isles and has been in storage for over two decades.

Local artist Helen Jackson was commissioned to create a 120 basket-weave fish shoal suspended from the ceiling, floating above the dining room, using willow she had grown herself. 

The adjoining fishmonger will offer seafood from the same boats and providers as the restaurant, with a seasonal selection of fish and shellfish arriving early each morning. A range of seaweeds, preserved seafood, Scottish Blackthorn Seasalt, other store cupboard essentials and daily deliveries of seasonal vegetables can also be found alongside a selection of wine.

The fishmonger will also offer freshly prepared fish dishes e.g. a dozen Cape Wrath oysters mignonette, lemon, tabasco: FISH SHOP fish pie or Fillet of Peterhead hake topped with an Invercauld Estate wild garlic crust for local delivery, or collection in-store. 

FISH SHOP is a proud supporter of both the River Dee Trust which is the focus for intensive freshwater conservation actions to help save the iconic Atlantic Salmon by providing a thriving river supporting abundant biodiversity, improving the river both for this and future generations. They also support the Ocean Recovery Project which aims to empower beach cleaners, increase recycling rates and develop new techniques for recycling “hard to recycle” plastics. 

Guests are invited to make a discretionary donation of £1 per table towards these two charities which will be matched by FISH SHOP.

FISH SHOP is at ground level and is fully accessible for everyone. 

FISH SHOP 

3 Netherley Place, 

Ballater, Aberdeenshire, Scotland, AB35 5QE

www.fishshopballater.co.uk.