Celebrate the King's Coronation in true British style with some royally ravishing recipes. From Scone Cake Pops to Battered Sausages & Coronation Slaw - become street party royalty overnight with these deliciously British additions.

Lemon & Mint Iced Tea

Put a twist on your everyday brew with our refreshing lemon and mint iced tea - perfect for sipping in the garden over the bank holiday 🍹 You could even add a splash of Pimms if you’re feeling extra patriotic…

Serves 6 

Ingredients

  • Handful of fresh mint
  • 6 lemons
  • 400g sugar
  • 400ml water
  • 3 English breakfast tea bags
  • 700ml boiling water
  • 800ml cold water 

Method

  1. Steep your 3 English Breakfast tea bags in boiling water and allow to cool completely before removing the tea bags. 
  2. In a pot, make a simple syrup using equal parts sugar and water. Allow to gently simmer uncovered for 5 minutes with a few sprigs of fresh mint and peel of 1 lemon to fully infuse the syrup. Once the sugar is fully dissolved and water has reduced slightly, set aside to cool completely.
  3. Juice 6 lemons including the one peeled earlier into a jug. Ensure all seeds are removed then strain into a serving pitcher with ice and cold water.
  4. Strain cooled syrup and tea into a pitcher. Taste for sweetness and adjust accordingly adding more syrup for sweetness or water for lighter tea taste.
  5. Garnish the pitcher plus serving glasses with lemon slices and fresh mint. Enjoy chilled.

 

Eton Mess Milkshakes

See in the coronation with something special for the kids (or grown ups!) this weekend with our take on a British classic, Eton Mess Milkshakes 🍓🥤 With blended strawberries, meringue nests and ice cream - it’s a sweet tooth’s dream.

Serves 4

Ingredients

  • 400ml vanilla ice cream
  • 250g fresh strawberries
  • 1 tbsp strawberry syrup
  • 400ml whole milk
  • 200g meringue nests
  • 1 whipped cream can 

Method

  1. Remove ice cream from the freezer and let it thaw for 10 minutes. This will make it easier to blend.
  2. Into a blender add fresh strawberries, broken meringue nests, strawberry syrup and ice cream.
  3. Pour half of the whole milk into a blender and blitz until fully combined. If needed, gradually pour in additional whole milk until desired consistency is achieved.
  4. Fill milkshake glasses with milkshake and garnish with crumbled meringue, strawberries, and syrup. Serve immediately.

Sweet & Sour Ribs

Step away from the hot dogs and burgers and serve up something different this weekend with our sweet and sour ribs - fresh from Market Street and slow cooked in a sticky sauce enthused with soy sauce and orange juice. BBQs will never be the same again…

Serves 4 

Ingredients 

  • 6 tbsp ketchup
  • 5 tbsp granulated sugar
  • 1 tbsp dark soy
  • 1 tbsp shaoxing wine
  • 110ml cup orange juice
  • 1tbsp vinegar
  • 200ml water
  • Pinch of white pepper
  • Drop of red food colouring (optional)
  • 80ml pineapple juice
  • Rack of ribs 

Method

  1. In a bowl mix ketchup, granulated sugar, dark soy sauce, Shaoxing wine, orange juice, vinegar, water and pineapple juice. Season with white pepper to taste. To achieve the infamous sweet and sour appearance. (Optional: add a drop of red food colouring.)
  2. In a pot, cover the rack of ribs with cold salted water and bring to a boil. Allow to boil for 10 minutes.
  3. Strain the rack of ribs and rinse off any excess fat or impurities. Place meat side up onto a baking tray and baste with a thin layer of sweet and sour sauce the cover with foil. Place into a preheated oven set at 160 degrees fan assisted. Allow to cook for 2 hours and baste with another layer of sauce every 5 minutes.
  4. Into a frying pan, pour in remaining sauce and let it heat gently for 5 minutes then remove from heat.
  5. Slice your ribs on a frying pan with sweet and sour sauce. Increase heat to a high temperature ribs and sauce begin to caramelise. Alternatively baste ribs with reduce sauce and place under grill for a few minutes.
  6. Serve on a platter or wooden board and enjoy your sticky sweet & sour ribs. 

 

 

 

 

 

Battered Sausages & Coronation Slaw

This weekend, we’re celebrating what it means to be British, and what’s more British than a chippy tea? Put homemade battered sausage cones on the menu this weekend with a coronation slaw 🍟 Serving in a cone is optional, but we all know it tastes better wrapped in paper…

Ingredients 

  • 250g self-raising flour
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tbsp bicarbonate of soda
  • 350ml cold water
  • Pack of chipolata sausages
  • 1/2 a small red cabbage
  • 1/2 a small white cabbage
  • 4 carrots
  • 2 tbsp mango chutney
  • 1 1/2 tsp mild curry powder
  • 1/2 tsp ground cinnamon
  • 2 tbsp raisins
  • 3 tbsp Greek yogurt
  • 1tbsp black pepper
  • 1/2 tsp salt
  • Zest and juice of 1/2 lemon

Method

  1. In a bowl, mix self-raising flour, white pepper, black pepper, salt and bicarbonate of soda until thoroughly combined.
  2. Gradually whisk cold water into the dry mixture until smooth thick consistency is achieved.
  3. Cut chipolata sausages in half to form mini sausages. Dip in thick batter and allow excess to gently run off the end of sausages before placing into vegetable oil to deep fry till golden. Oil should be heated to 190 degrees celsius.
  4. Fry sausages for around 4-5 minutes until golden. Remove from oil and place onto kitchen roll to absorb excess oil.
  5. Thinly slice red and white cabbage and place in a bowl with shredded carrots.
  6. In a separate bowl mix together mango chutney, curry powder, ground cinnamon, Greek yogurt, raisins juice and lemon zest. Taste and season with black pepper and salt to your liking.
  7. Pour coronation sauce over shredded carrots and cabbage and combine until fully coated.
  8. Enjoy your mini battered sausages and coronation slaw with crispy chips. 

 

Scone Cake Pops

Jam & cream? We prefer ours rolled and covered in chocolate 👑 Become street party royalty and serve up your scones with a twist this weekend with our Scone Cake Pops, perfect for baking with the kids and enjoying with a brew ☕️

Makes 8 cake pops 

Ingredients

  • 200g butter
  • 400g cup icing sugar
  • 200g clotted cream
  • 6 Morrisons all butter scones
  • 300g white chocolate
  • 1tsp vanilla extract
  • Coronation coloured sprinkles
  • Red and blue straws 

Method 

  1. In a bowl, crumble all butter scones with your hands and set aside.
  2. In a separate bowl, cream together softened butter and icing sugar.
  3. Once sugar and butter are smooth add in clotted cream and flavour with vanilla extract.
  4. Mix crumbled scones and clotted cream icing until dough is formed. Use your hands to make sure to fully incorporate and roll into 8 balls.
  5. Place balls onto a lined tray, cover with another piece of baking paper and gently press balls until 2.5cm thick.
  6. Cut straws in half and dip ends into melted white chocolate. Push into sides of cake circles and place in the fridge to set for 1 hour.
  7. Dip cake pops into melted white chocolate and is decorated with coronation-themed sprinkles.
  8. Allow to set in the fridge again for 1 hour until the chocolate has fully hardened.
  9. Enjoy your scone cake pops. 

 

Jam Roly-Poly Buns with Custard Drizzle

The ultimate British pud… served! Rolled in deliciously sweet strawberry jam and drizzled in nostalgia, our jam roly-poly buns are sure to go down in history at the street party (if you can share!)

Makes 8 buns 

Ingredients

  • 390g plain flour
  • 1 egg
  • 1tsp salt
  • 60g butter
  • 40g sugar
  • 180ml milk
  • 1 ½ tsp active yeast
  • 340g Morrisons The Best Strawberry Jam
  • 100g soft brown sugar
  • 2tsp cinnamon
  • 3 tbsp beef dripping
  • 2 egg yolks
  • 200g granulated sugar
  • 350ml whole milk
  • 1tsp vanilla extract
  • 150g cream cheese

Method

  1. Whisk together warm milk, butter, yeast and granulated sugar.
  2. Once fully mixed add in active yeast, stir, and allow to sit for 30 seconds, add in egg and whisk together.
  3. Fold in plain flour using a stand mixture or wooden spoon until dough is formed.
  4. Place dough onto a non-floured surface and knead for 7 minutes until the dough is smooth and soft to touch. If the dough is slightly dry, add additional warm milk gradually using your hands. Knead into a ball and set aside covered for 5 minutes to maintain moisture.
  5. Roll the dough into 2cm thick rectangles. Spread half across dough and sprinkle over soft brown sugar and cinnamon.
  6. Roll the dough into a log shape and pinch together the ends. Cut equally into 8 rolls and place in a deep buttered baking dish with 5cm space between each. Cover the dish and place it in a warm area. Allow to rise for 1 hour.
  7. Brush melted beef dripping across buns and bake buns for 18 minutes in a preheated 170 degree fan assisted oven.
  8. Gently simmer whole milk and vanilla extract until hot. Remove from heat and allow to cool slightly.
  9. Using a wooden spoon, mix egg yolks and sugar. Gradually pour in warm milk whilst continuously whisking. Return mixture to a clean pot and gently heat until custard thickens. Be sure to continuously stir. Once custard has thickened remove from heat and allow to cool.
  10. Whisk cream cheese into warm custard until completely smooth.
  11. Spoon remaining jam into roly-poly bun creases and serve with custard drizzle. 

 

 

Smoked Salmon Crumpet Sandwiches with Avocado Cream and Hot Honey

Cucumber sandwiches? No thanks - make your afternoon tea one for the history books with our smoked salmon crumpet sarnies - served with a deliciously smooth avocado cream and lashings of hot honey. Be right back, making the shopping list as we speak 🍯

Serves 4

Ingredients 

  • 8 crumpets
  • 2 avocados
  • 150g cream cheese
  • 2tsp lemon juice
  • Black pepper
  • Salt
  • 300ml honey
  • 1tsp tabasco hot sauce
  • ¼ tsp paprika
  • 1tsp chilli flakes
  • Wild rocket

Method 

  1. Place honey in a pot along with hot sauce, paprika and chilli flakes. Allow to heat on low until honey is completely runny. This shouldn’t take more than 2 to 3 minutes.
  2. Mash the avocado until it is as smooth as possible. Whisk in cream cheese and lemon juice until creamy. season with black pepper and salt to taste. Place in the fridge for 30 minutes to set slightly.
  3. Toast crumpets and place a bed of wild rocket onto 4 of them. Layer with smoked salmon and spoon over avocado cream.
  4. Drizzle with hot honey and place a second crumpet on top to complete the sandwich.
  5. Enjoy it for breakfast or brunch.