Introducing our quintessentially British Jubilee recipes. Try your hand at some of our delicious recipes below, from whipped Wensleydale cones to BBQ afternoon tea. We've got plenty of fun recipes to help you host your Platinum Jubilee celebrations.

Smoked Salmon Eclairs


For the eclairs:

  • 50g butter
  • 75g strong white flour
  • Pinch of sea salt
  • 2 medium eggs lightly beaten

For the smoked salmon mousse:

  • 1 pack of triple smoked salmon
  • Cream cheese
  • Whipping cream
  • 1 lemon
  • 1 tub of guacamole
  • 1 punnet of mustard cress


  1. Heat 150ml water in a pan and add the butter until melted. Add the flour and the salt, beat well, and allow to cool. Beat in the egg. Pipe into long straws and bake at 190oc for 15 minutes till golden brown and crispy.
  2. Beat the cream cheese with the whipped cream until fluffy, take two tablespoons out and mix with lemon, before placing into a piping bag. Take one more tablespoon out, mix this tablespoon with a tub of guacamole, pass through a sieve and place into a piping bag.
  3. Blend the remaining cream cheese with ½ the smoked salmon and place into a piping bag.
  4. Slice off the top of the eclairs, ensuring the base is flat so it doesn't roll around.
  5. Pipe blobs of the mousses onto the sliced eclairs.
  6. Cut the remaining smoked salmon into small pieces, place randomly and finish with a sprinkle of cress and a twist of black pepper.

Pork Pie Crowns with Cider Jelly


  • 400g pork mince
  • 200g smoked streaky bacon
  • Pinch of mace
  • Pinch of nutmeg
  • Ground black pepper

For the pastry:

  • 580g plain flour
  • 200g lard
  • 220ml water
  • pinch of salt

For the jelly and glaze:

  • 1 egg, beaten
  • 6 gelatine leaves
  • 200ml chicken stock
  • 100ml cider

Note: A tart ring or pie ring will make it easier for the pastry.


  1. Heat oven to 180oc.
  2. To make the pastry, heat the water and the lard, remove from the heat and add the flour and salt. Beat well and allow to cool.
  3. Melt the gelatine in the chicken stock and add the cider to make your jelly.
  4. Blend the bacon and add the pork mince by pulsing in the food processor.
  5. To make the big pie, start with the pie crust. Roll out the pastry to roughly the thickness of a £1 coin. Using the pie ring, measure roughly double the width to make the side of the pie and to shape the crown. Using the ring, cut out the circle for the base and for the lid.
  6. Using the ring, push the base down to the bottom and then slide in the collar to shape the pie wall with lots of overhang at the top (this will be trimmed later).
  7. Using your fingers, attach the collar to the base and place in the pork mince filling, then top with the pastry lid, stretching the lid around the collar.
  8. Now to shape the crown, using scissors or a sharp knife, cut a zig zag shape around the overhang of pastry on the top to resemble a crown. Brush the lid with egg and using the end of a wooden spoon push into the centre of the lid to make a hotel.
  9. Place the tray into the oven and bake at 180oc for 20 minutes, then turn the heat down to 160oc and cook for a further 30 minutes until the pie is cooked through (a temperature probe would be useful here, but when the juices run clear, the pie is cooked).
  10. While the pie is cooling on a cooling rack, add the jelly into the pies. Using the end of a wooden spoon, re-make a hole in the centre of the pie (the one you made at the beginning may have closed up slightly during cooking, and the pork inside will have shrunk). Using a jug, pour the jelly into the newly shaped hole, add a little and allow it to soak in and then repeat until the pie looks full of jelly (it will soak in). Allow to cool.
  11. Once cold, enjoy with your favorite chutney or a dash of mustard.

Whipped Wensleydale Cones with Celery & Chutney


  • 200g Wensleydale Cheese
  • 100g whipped cream
  • 100g cream cheese
  • Pinch of salt
  • Black pepper
  • Celery stick, peeled and cut into strips
  • Chutney of your choice
  • (Optional: celery seeds, black onion seeds)

For the cones:

  • 1 pack of filo pastry
  • 60g butter, melted
  • Metal pastry horns (for the shape)


  1. Blend the Wensleydale until smooth and add the cream cheese and whipped cream, blending briefly but not too much or the cream will split.
  2. Stir in the salt and pepper to taste and chill until cool.
  3. To make the cones you'll ideally need some metal pastry horns to shape them. Brush strips of the filo pastry with melted butter and roll around the pastry horns to make the cone shape.
  4. When you've made at least 8, place into a preheated 190oc oven and bake for 5-10 minutes until golden brown.
  5. Allow to cool and remove from metal moulds.
  6. Pipe in some of the chilled whipped cheese, and add a blob of chutney. Top again with more of the whipped cheese, garnish with the celery stick 'flake' and sprinkle with optional celery seeds or black onion seeds.

Union Jack Fruit Platter


  • 1 melon, peeled and sliced
  • 1 pineapple, peeled and sliced
  • 2 punnets of strawberries, thinly sliced
  • 2 punnets of raspberries, cut in half
  • 2 punnets of blueberries, cut in half


  1. Grab an empty platter and arrange the melon on the base.
  2. Make a cross using the strawberries, from centre top to bottom, and then from centre left to right.
  3. Arrange the blueberries to make a arrow shape in each corner (see image).
  4. Place the raspberries at crossways on the platter to make the pattern of the union jack.
  5. Layer the pineapple around the outside to make a golden frame.

Jubilee BBQ Afternoon Tea

BBQ Afternoon Tea Ingredients

  • 12x Mini buns (recipe below)
  • 1x Pack Sous Vide Belly Pork, cut into strips and skewered
  • 1x Pack Best Chuck Burgers, cut and reshaped into 6x patties
  • 1x Pack Best Pork Chipolatas
  • 1x Bag frozen corn on the cobs cut into quarters
  • 1x Bag of frozen potato wedges
  • Cheddar cheese slices
  • Fried onions
  • American mustard
  • Tomato ketchup
  • Best Coleslaw
  • Sous Vide Chicken Wings, cut in half
  • Gherkins, sliced
  • Feta cheese (optional)


  1. Assemble the burgers by frying off the the mini patties, and toasting the rolls. Build with sliced gherkins and burger sauce and keep warm.
  2. Cut the buns and open to fit in the fried sliced onions and add the grilled chipolatas, and garnish with american mustard and tomato ketchup.
  3. Grill the chicken wings and slather with barbecue sauce (comes with the pack).
  4. Grill the belly pork pieces on the skewers, and glaze with barbecue sauce and keep turning on the grill until well coated and sticky.
  5. Grill the corn on the cob quarters, season well brushing with butter or oil, finished with a sprinkle of fajita spice and grated feta cheese.
  6. Serve with the potato wedges and a bowl of the Best Coleslaw.

Mini Bread Roll Ingredients

  • 1 teaspoon of Instant Yeast or fast acting yeast
  • 500g strong white flour
  • 10g salt
  • 10g sugar
  • 325g strong white flour
  • Butter, a couple of knobs
  • 1 egg, beaten
  • Seeds of your choice, sesame etc.


  1. Preheat oven to 220oc.
  2. Sieve flour with sugar and add the warm water with the yeast.
  3. Rub the butter into the flour (reserve a little water to dissolve the salt).
  4. Mix the yeast into the flour and knead well.
  5. Add the water and salt mix and continue to knead well.
  6. Allow to prove, by covering with cling film and leave somewhere warm for about an hour till doubled in size.
  7. Cut into 12 30-40g pieces and roll into small balls, place on an oven tray and allow to rise again for about 30 minutes, brush with egg and toss with sesame seeds.
  8. Bake in the oven for 5-10 minutes until risen and golden brown.
  9. Allow to cool for 30 minutes before trying to slice and toast for burger and hot dog buns.

Queen of Puddings


  • 600ml milk
  • 25g butter
  • 1 lemon
  • 50g caster sugar
  • 3 eggs (yolks only)
  • 70g brioche breadcrumbs

For the meringue:

  • 175g caster sugar
  • 3 egg whites

For the jam:

  • 200g frozen summer fruits
  • 100g Pimms
  • 250g caster sugar


  1. Warm the milk and add butter, lemon zest and sugar.
  2. Whisk the egg yolks, pour over the warm milk and whisk together.
  3. Butter the dish you're using and coat with the brioche crumbs.
  4. Pour the custard into the dish and allow to soak for a few minutes, place into a large tray filled with water and bake in the oven for at 160oc for 25 minutes till custard has set.
  5. To make the jam, add the sugar and fruits to the pan and cook with the Pimms until thick and jammy.
  6. Pour the jam over the set custards.
  7. Whisk the egg whites and when white and fluffy add a little of the sugar one tablespoon at a time until all whipped and glossy.
  8. Pipe the meringue onto the top of the jam and custard mix (tip: use tall necked jam jars so the meringue is able to souffle to get a crown like affect) and place back in the oven to bake for 25 minutes at 110-120oc until the meringue is golden brown.
  9. Serve warm.


Pimm's Ice Lollies


  • 6 strawberries, hulled and sliced lengthways
  • 6 mint leaves
  • 75ml Pimm’s
  • 200ml lemonade
  • 90g golden caster sugar
  • 12 thin slices of cucumber


  1. Add the Pimm’s, lemonade and sugar into a jug, stirring together until combined and the sugar is dissolved.
  2. Add sliced strawberries, picked mint, blueberries and sliced cucumber to the lolly moulds.
  3. Pour in the Pimm's and freeze.
  4. After 60 mins insert the lolly sticks and leave to freeze fully overnight.

Jubilee Bakewell


  • The Best Raspberry Jam
  • 325g butter
  • 290g sugar
  • 4 large eggs
  • 200g ground almonds
  • 260g plain flour
  • 1 tsp almond extract
  • Icing sugar
  • Blue fondant icing
  • Red fondant icing

For the sponge mix

  • 200g butter
  • 200g sugar
  • 2 large eggs
  • 200g ground almonds
  • 35g plain flour
  • 1 tsp almond extract

For the pastry

  • 225g plain flour
  • 90g caster sugar
  • 2 egg yolks
  • 125g salted butter
  • Water to bind

Method Pastry

  1. Sieve the flour into a mixing bowl add the caster sugar and diced butter and rub in the butter.
  2. Add the egg and bind with cold water to form a pastry.
  3. Roll the pastry with flour to approximately 4mm thick and line a fluted rectangle or round tin.
  4. Line the pastry case with baking parchment and fill the case with dried rice or baking beans.
  5. Bake the pastry case in a preheated oven 160℃ for 20 minutes until golden brown.
  6. Remove the baking beans and set the tart case aside to cool.

Method Bakewell Cake Mix

  1. Cream the butter and sugar.
  2. Add the eggs slowly.
  3. Fold in the ground almonds, extract and flour.

To Assemble

  1. Push the jam through a fine sieve to remove the seeds and spread the jam over the base of the tart.
  2. Spread the bakewell cake mix evenly over the jam.
  3. Bake in a preheated oven 160℃ fan until the cake mix is cooked through approximately 40 minutes test with a cocktail skewer.
  4. Allow the tart to cool before icing.
  5. To make the water icing, mix 250g icing sugar with 1 tbsp of water and slowly top the tart to cover.
  6. Leave overnight to allow the icing to set.
  7. Decorate with red and white fondant to create a Union Jack design or a much simpler version using blue and red polka dots.

Ma’am’s Coronation Cheese on Toast


  • 250g pot Morrisons Coronation Chicken sandwich filler
  • 125g Grated mature cheddar
  • 1 Sourdough loaf or bloomer


  1. Mix the Coronation Chicken sandwich filler with the cheese.
  2. Slice the Sourdough loaf to the correct thickness.
  3. Toast the sourdough on one side and lightly on the other side.
  4. Top with the coronation chicken cheese mix.
  5. Top with the coronation chicken mix and bake in a hot oven or under a medium grill until the mix melts and is turns golden brown.

Strawberries & Cornish Ice Cream Scone Sandwich


  • 450g self raising flour
  • 2 level tsp baking powder
  • 50g caster sugar
  • 100g cold butter cut into pieces
  • 2 large eggs
  • Whole milk
  • Best Strawberry Jam
  • Best Cornish Vanilla Ice Cream
  • Icing sugar for dusting


  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in the butter until the mixture looks like fine breadcrumbs.
  3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml.  Stir the egg and milk into the flour and mix to a soft, sticky dough.
  4. Turn out onto a lightly floured work surface, knead lightly  Roll out to a rectangle about 25cm thick.
  5. Cut into as many rounds as possible with a fluted 6-7cm cutter and place them on lightly greased baking trays. Brush the tops of the scones with a little extra milk.
  6. Bake for 12–15 minutes, or until the scones are well risen, golden-brown colour. Lift onto a wire rack to cool. 
  7. Dust the tops with icing sugar.
  8. To serve, split the scones and serve with strawberry jam on the plain scones along with a good Scoop of vanilla ice cream.

Jubilee Mess


  • 3 large egg whites
  • Red food colouring paste
  • Blue food colouring paste
  • 4 meringue nest broken into pieces
  • 2 tbsp icing sugar
  • ½ vanilla pod
  • 300ml cream
  • 200g strawberries
  • 100g blueberries
  • 200g frozen summer fruits
  • 225g caster sugar


  1. Start with the below steps to make the meringues the night before and allow cooling time.
  2. Preheat the oven to 100℃.
  3. In a bowl whisk the egg whites with an electric mixer until a soft peak.
  4. Continue mixing and slowly add the 175g of caster sugar until you have a stiff glossy meringue mixture.
  5. Line a baking tray with baking parchment, sticking this down with a little of the meringue mixture.
  6. With a fine painting brush, alternate lines of blue and red food colour inside a disposable piping bag, until you have stripes inside the bag.
  7. Add the meringue mix to the piping bag and pipe the meringue onto the lined baking tray to create small meringues. Bake the meringues for at least 4 hours and cool.
  8. Once cooled, place the frozen fruit in a bowl with 50g of your caster sugar and mash with a fork. Pass through a sieve and set aside.
  9. Add 2 tbsp of icing sugar to the cream along with the vanilla, and whisk until soft peaks form, then chill.
  10. Layer your glasses with crushed meringue, whipped cream, strawberries, blueberries and the fruit sauce whipped cream.
  11. Repeat to create another layer, then finally add a topping of whipped cream and finish with the jubilee meringues.