There are now three official recipes that have been revealed for King Charles III's upcoming coronation however there's no coronation chicken in sight. Does this mean it won't be featured? Keep reading to know what we know.
King Charles III's Coronation ceremony will go down on Saturday 6th May. The ceremony will take place at Westminster Abbey at exactly 11am.
The King and Queen Consort, Camilla, are scheduled to arrive at the Abbey in procession from Buckingham Palace.
The palace has also released tasty dishes for everyone to serve at their street party.
The three revealed recipes include: Ken Hom's Coronation Roast Rack of Lamb with Asian-style Marinade, Nadiya Hussain's Coronation Aubergine, and Adam Handling's Strawberry and Ginger Trifle.
Elsewhere, quiche has been tagged as the Coronation recipe for the Big Lunch. The dish will feature spinach, broad beans and tarragon.
According to reports, the quiche recipe in celebration of the Coronation Big Lunches taking place over the bank holiday weekend has been revealed by the royals.
It was described as a "deep quiche with a crisp, light pastry case and delicate flavors", and is recommended to be eaten with green salad and boiled new potatoes.
Below are the three recipes for Coronation and everything you'll need to make them.
What you'll need:
Two 750 g (1 -lb) racks of British lamb, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons peanut oil2 teaspoons freshly ground black pepper
1 tablespoons roasted sesame oil
2 tablespoons roasted sesame seeds
1 tablespoon sugar
2 tablespoons Dijon mustard
1 tablespoon light soy sauce2 tablespoons dark soy sauce
2 tablespoons finely chopped garlic
1 tablespoon coarse sea salt
1 tablespoon fresh or 3 tablespoons dry sage
120ml homemade or store brought chicken stock
2 teaspoons sesame oil
2 teaspoons sesame paste or peanut butter
2 tablespoons butter
What you'll need:
225ml olive oil
3 cloves of garlic, minced
1 small onion, grated1
1 teaspoon salt
2 large aubergines, sliced into 1cm thick slices (about 600g)
For the dressing:
200g Greek yogurt
2 teaspoons curry powder
2 cloves of garlic, minced
1/2 teaspoon salt
2 teaspoons mango chutney, finely chopped
2 tea spoons whole milk
A small handful of crispy fried onionA small handful of raisinsA small handful of fresh coriander, thinly sliced
What you'll need for the Yorkshire parkin:
300g golden syrup
300g unsalted butter
75g black treacle
300g soft brown sugar
300g self-raising flour2
3 whole eggs
15g ginger, ground
7g nutmeg, ground
7g mixed spice
For the strawberry jelly:
150ml strawberry juice125g caster sugar6 gelatine leaves
For the ginger custard:
16 egg yolks
260g caster sugar200g plain flour1lt whole milk20g ginger, micro planed
For the cream:
300g double cream, cold50g icing sugar1 vanilla pod, scraped
For the candied pistachios:
200g caster sugar1