Coronation party food recipes everyone needs for The Big Lunch


  • Pork Pies
  • Sausage rolls
  • Coronation Chicken recipe
  • Vegetarian coronation chicken alternative
  • Scotch eggs
  • Coronation quiche
  • Scone recipe
  • Coronation cupcakes
  • People across the country will gather to mark King Charles III’s Coronation on Saturday, May 6, with many taking part in The Big Lunch on Sunday, May 7. For those wondering what to serve, chefs have shared their exclusive recipes and tips with, to help Britons make a celebratory spread fit for the Royal Family.

    Pork Pies


    • 500g ready-made shortcrust pastry
    • One egg to glaze
    • Flour for dusting
    • 500g pork sausage meat
    • Four sage leaves, finely chopped or one teaspoon of dried sage
    • Three teaspoons caramelised onion chutney – or any chutney alternative
    • 100g dried apricots
    • Four small ovenproof ramekins


    Preheat the oven to 210C/190C fan and line each dish with parchment paper or grease with butter. Then, roll out the pastry into a 40cm by 40cm square, and cut out four 16cm wide discs. A saucepan lid or plate can be used to cut around.

    Line the casserole dish with larger pieces of pastry, pressing carefully into the base and side to create a slight overhang. Once lined, mix the pork, sage and chutney then add pepper for extra seasoning. Next, take half of the meat mixture and divide it between the four pastry cases, placing a layer of apricots on top of each.

    Top each pie with a lid before sealing and crimping the edges for a uniform look. A Le Creuset spokesperson said: “To make sure you get that glossy glaze, crack an egg yolk into a bowl, add two pinches of salt and beat well with a fork. Make sure you really cover the pastry brush with as much of the yolk as possible and brush over your pork pie entirely for an even, golden finish – don’t leave any patches.”

    The remaining pastry can be used to make four crowns, or 16 stripes for the Union Jack Flag. Add the chosen decoration on top and brush once more with the glaze before cooking. Bake until the puppies are a deep golden brown colour with crisp pastry (around 40-45 minutes). The La Creuset spokesperson said: “Once out of the oven, you should leave your pork pies for no more than 15 minutes to cool down and then tip them out to serve.”

    Sausage rolls

    • 300g pork mince
    • One-quarter red onion, finely chopped
    • One sprig of thyme (leaves picked)
    • One-quarter of a lemon, zested
    • One-quarter of a teaspoon of fennel seeds toasted and finely crushed
    • Pinch of dried chilli flakes
    • Salt and pepper to taste
    • 370g sheet of ready-rolled puff pastry
    • One egg, beaten
    • One Royal Gala apple, grated and excess juiced removed


    Preheat the oven to 200C before making the sausage meat filling. To do this, combine the pork, red onion, apple, thyme leaves, fennel seeds, chilli flakes, lemon zest, plus the salt and pepper in a bowl.

    Cut the rolled pastry sheet in half, lengthways and place a strip of the mixture down the centre of each, going right up to the edges.

    Brush the exposed pastry with a beaten egg, take the edge of the pastry, and roll it up to seal each one. Brush with more egg on the top and side before making three score lines along the top of each roll.

    Line a baking sheet with greaseproof paper and place into a hot oven for 20 minutes until golden brown, puffed up and cooked through. Serve hot or cold.

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    Coronation Chicken recipe

    Whether you’re having a street party or just staying at home to watch the Coronation with your family, we have two recipes you can choose from if you’re hankering after coronation chicken.

    From a 10-minute speedy recipe to a luxury dish that is also “super easy to prepare and great for sandwiches, salads and jacket potatoes,” you can use the chicken in anything from sandwiches to jacket potatoes.

    Find out how to make Coronation chicken.

    Vegetarian coronation chicken alternative

    Try this recipe for Coronation chickpea naan wraps, a vegetarian take on the classic dish crafted for Queen Elizabeth II’s coronation lunch.

    Ingredients (four servings)

    • 120g Greek yoghurt, plus 2-3 tablespoons to serve
    • Two tablespoons mayonnaise
    • Two tablespoons of mango chutney, plus two tablespoons to serve
    • Half a teaspoon of apple cider vinegar
    • Two teaspoons of mild curry powder
    • Half a teaspoon of ground turmeric
    • One-quarter of a teaspoon of ground cinnamon
    • One teaspoon lime pickle (optional)
    • 400g tin of chickpeas, drained and rinsed
    • One Jazz Apple, cored and diced
    • 30g dried cranberries
    • 30g whole almonds, roughly chopped
    • 2-3 spring onions, thinly sliced
    • A handful of fresh coriander and mint leaves, finely chopped
    • Half a red onion, sliced
    • One-third of a cucumber, thinly sliced lengthwise
    • Four naan flatbreads (or chapati, roti)
    • Salt and pepper to taste

    Scotch eggs


    • Six boiled eggs peeled
    • 400g sausage meat
    • 30g plain flour
    • Half a teaspoon of breadcrumbs
    • One tablespoon brown sugar
    • Half a teaspoon of smoked paprika


    Divide the sausage meat into six equal portions and roll each one into a ball. Place a sausage meatball onto your counter, or parchment paper if you want to save cleaning up later and pat it down into an oval shape big enough to hold the egg.

    Place the peeled boiled egg in the centre of the sausage meat and wrap the sausage meat around the egg tightly. For the coating, divide the ingredients into three bowls – one with flour and garlic powder combined, another with a beaten egg, and the third with panko or breadcrumbs, brown sugar and smoked paprika powder.

    Roll each sausage meat-covered egg in bowl one, then two, then three and set aside. Cook in an air fryer at 190C for 12 minutes, allowing plenty of space around each one for air to circulate. Turn each Scotch egg halfway through for even browning.

    Coronation quiche

    The royal family’s website described the quiche, created by royal chef Mark Flanagan, as “a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!”

    The recipe is perfect for street parties because it is a good sharing dish and can be served hot or cold.

    Express Royal Reporter Dorothy Reddin gave the Coronation quiche recipe a go – find out how she got on and learned how to make it.

    Scone recipe


    • 450g/1lb self-raising flour
    • 2 level tsp baking powder
    • 50g/1¾oz caster sugar
    • 100g/3½oz butter, softened, cut into pieces
    • 2 free-range eggs
    • a little milk
    • handful sultanas (optional) has Mary Berry’s own scone recipe for you to enjoy this Jubilee weekend.

    Coronation cupcakes


    • 175g butter (room temperature), cut into large pieces
    • 175g self-raising flour
    • 175g caster sugar
    • Half a tsp baking powder
    • Three large eggs
    • Half a tsp vanilla extract
    • Paper cupcake cases – gold or silver are regal for the Coronation-theme
    • 175 g butter (room temperature), cut into large pieces
    • Half a tsp vanilla extract
    • Two to three tbsp milk
    • 350g icing sugar, sifted


    Preheat the oven to 180°C/fan 160°C/350°F/gas mark four. Line a 12-hole muffin tin with paper cupcakes or muffin cases.

    Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.

    Bake for 20–25 minutes, or until the cakes are well-risen and firm on top. Transfer to a wire rack to cool.

    To make the icing, put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.

    Smooth the icing over the cooled cupcakes and then decorate – choose from three designs shared with Express readers from hobbycraft: union flag, bunting, or sprinkles. 

    Coronation trifle

    Ask Chef Dennis, who has been a professional fine dining chef for over 40 years, has shared a trifle recipe fit for royalty that you can make at home to share with family and friends to celebrate the occasion.

    He said: “This dessert features layers of sponge cake, custard, fruit, and whipped cream, adorned with a touch of edible gold leaf for that royal touch.

    “Enjoy this delightful dessert as you toast to the new King!” The recipe serves eight to 10 and requires no cooking or baking – so is perfect for all the family to get involved. “


    • One store-bought sponge cake or one package of ladyfingers (about 12 oz/340g)
    • Half a cup (120ml) sherry or orange juice (for a non-alcoholic version)
    • Three cups (720ml) prepared custard (homemade or store-bought)
    • One and a half cups (360ml) heavy whipping cream
    • Quarter of a cup (50g) powdered sugar
    • One tsp (5ml) vanilla extract
    • Two cups (300g) mixed fresh berries (such as strawberries, raspberries, and blueberries)
    • Quarter of a cup (50g) chopped pistachios or almonds
    • One small package of edible gold leaf (optional)

    Find the method in his full Coronation trifle recipe.

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