Celebrate the Platinum Jubilee weekend with Morrisons. From street parties, to BBQs, to afternoon tea - whatever your plans, we've got you covered this bank holiday. Keep scrolling for tonnes of ideas to help you plan a weekend fit for royalty. Enjoy quintessentially British recipes from Pork Pie Crowns to Smoked Salmon Eclairs, you can even try our twist on a classic, a BBQ Afternoon Tea. Read on for more on our Jubilee range, plus ideas and inspiration to host your celebrations.

Save £2 on any Market Kitchen platter

Let us do the cooking for you this Jubilee weekend. Enjoy £2 off any Market Kitchen platter from 2nd June to 5th June. Tuck into a tasty pastry platter or a fresh fruit salad platter, for just £7. Pick up a selection of salad platters for just £12, or opt for one of our delicious wrap platters for just £14 - choose from steak, chicken or veg. Pre order with a Market Kitchen colleague in store, or grab yours on the day in store or on Deliveroo. Easy peasy...

Strawberries & Cream Daquiri 

Sip, sip, hooray! This strawberries and cream daiquiri by @The.Feminist.Foodie is a refreshing cocktail that you’ll want to be sipping on throughoutl your Jubilee celebrations 🎉 A delicious recipe including white rum, our British strawberries and cream...


  • 300g Ice
  • 400g Fresh British Strawberries
  • 25ml Grenadine
  • 100ml White Rum
  • Juice of Half a Lime
  • Whipped Cream
  • Mini Meringues
  • Sprinkles
  1. In a blender, add the ice, strawberries, grenadine, rum, and lime juice. Blitz until smooth
  2. Pour the mixture into 2 cocktail glasses and top with a generous amount of whipped cream.
  3. Crush some mini meringues on to the cream and finish with sprinkles.


Rich No-Beef and Mushroom Jubilee Pies

Pies are synonymous with Great British Food - here’s a plant based version of a classic steak and ale pie.

Prep: 20 mins
Cook: 30 mins
Serves 4


  • 1 tbsp vegetable oil
  • 1 (280g) bag Dopsu No-beef pieces, thawed
  • 1 onion, chopped
  • 200g chestnut mushrooms, halved
  • 2 tbsp plain flour
  • 1 vegan beef flavour stock cube
  • 200ml ale (vegan friendly)
  • Salt and freshly ground black pepper

For the pastry:

  • 300g plain flour
  • 75g sunflower margarine
  • 75g white vegetable fat, cubed
  • A little non-dairy milk to glaze


  1. Preheat the oven to 220oC/Fan 200oC/Gas Mark 7. Have ready 4 ovenproof dishes with a 250ml capacity.
  2. Heat half the oil in a large wok or frying pan, add the No-beef pieces and cook over a medium heat until the are golden. Transfer to a plate.
  3. Add the remaining oil, add the onions, and mushrooms to the pan and sauté for 4 minutes until soft. Stir in the flour, and cook for 1 minute, stirring well.
  4. Add the stock cube, ale and 200ml water to the pan and bring to the boil, stirring to make a smooth sauce. Stir in the No-beef then season with pepper. Remove from the heat and cool.
  5. Make the pastry whilst the filling cools: place the flour, margarine and white vegetable fat in a food processor with a pinch of salt. Blitz the mixture until it looks like breadcrumbs, then add 4-5 tbsp water and pulse until the mixture comes together in a ball.
  6. Roll out the pastry on a floured surface until the thickness of a one pound coin. Cut a 1cm border off all the edges of the pastry. Brush the lip of the pie dishes with water, and stick a border of pastry all the way round the edge of the tin brush this with water.
  7. Divide the filling between the dishes. Cut the pastry into four, to make a lid for each pie, lay this on top of each tin, trim the edges. Pinch and seal the edges pressing with a fork.
  8. Re-roll the pastry trimmings and make decorations of your choice. Attach these with water to the top of the pies. Stand the dishes on a baking tray, brush the tops with non-dairy milk, then bake for 25-30 minutes until the pastry is golden. Serve with tender stem broccoli, carrots and new potatoes.

Jubilee Layered Chocolate Fudge


  • Carnation Condensed Milk 397g
  • White chocolate 450g
  • Red & blue food colouring (we like the brightly coloured

You will also need:

  • 23cm (9in) square baking tin, greased and lined with baking


  1. Break or chop the chocolate into small chunks and place in a
    non-stick saucepan with the condensed milk. Melt the
    ingredients gently over a low-medium heat, stirring
    occasionally until smooth and silky. (Alternatively melt in the
    microwave in 10-20 second bursts, stirring frequently).
    Make sure to use a high quality concentrated food colouring
    to ensure the fudge colours are super bright. You can often
    find them online or from cake decorating shops.
  2. Add a third of the mix to the baking tin and level with a spatula.
    Separate the remaining mix into two bowls and add the food
    colouring (red in one bowl and blue into the other) making sure
    to mix it through thoroughly.
  3. Press the red fudge mix on top of the white layer, smoothing
    out into an even layer before adding the blue fudge mix on
    top. For neater layers, divide the white chocolate and condensed
    milk into three batches and cook each colour layer separately
    rather than dividing the full amount into three. This takes a bit
    more time (and washing up!) but will give you three even
    layers of fudge.
  4. Chill the fudge for 1-2 hours or until completely set before
    cutting. The fudge will keep in the fridge for up to 2 weeks.