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)