Cook up classic British bites like Quiche and Coronation Chicken for the Queen’s Jubilee

With sunny weather on the horizon and preparations for the Queen’s Platinum Jubilee celebrations well and truly underway, people across the country have been busy embracing the royal festivities.

And as part of the occasion, many communities are set to host local events, ranging from street parties to food festivals.

But however you plan to mark this extended holiday, chances are what you’ll be doing involves some kind of food.

So, here to prove that there is nothing better than a classic dish, OKAY!‘s Victoria Gray shares four of her traditional British recipes that are perfect for this weekend’s Platinum Jubilee celebrations…

classic quiche


A classic quiche is the perfect addition to a street party

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For the pastry

  • 175 g plain flour
  • 100 g cold butter cut into small cubes
  • 1 egg yolk

For filling

  • 150 unsmoked bacon bits
  • 50 g of grated cheese
  • 200 ml fresh cream
  • 200 ml fresh cream
  • 3 eggs, beaten
  • Freshly ground black pepper and sea salt for seasoning
  • 1 teaspoon fresh thyme, finely chopped, plus a few sprigs to garnish
  • 2 large ripe tomatoes, thickly sliced


  1. For the dough: Add the flour, cold butter, egg yolk and 3 teaspoons of cold water to a food processor. Using the pulse button, mix until the mixture binds together.
  2. Turn the dough out onto a lightly floured surface and roll out to about 1⁄2 cm thick.
  3. Line a removable-bottom quiche mold with the dough, pressing lightly into the mold.
  4. Trim the edges and lightly prick the bottom with a fork, then refrigerate for 10 minutes.
  5. Preheat the oven to 200°C/180°C convection/thermostat 6.
  6. Place parchment paper on the dough, fill with beans and bake for 15 minutes.
  7. Remove beans and parchment paper and bake for a few more minutes until pastry is golden brown.
  8. For the filling: Heat a small frying pan and fry the bacon for a few minutes, until they begin to colour. Remove from heat and drain on absorbent paper.
  9. Spread half of the cheese and fried bacon bits on the bottom of the pie shell.
  10. Add the fresh cream to a bowl, then slowly incorporate the double cream.
  11. Incorporate the eggs and the chopped thyme, then season.
  12. Pour the filling into the bottom of the pie and place the tomato slices on top. Sprinkle with the rest of the grated cheese.
  13. Bake for about 25 minutes, or until the filling is slightly set.
  14. Let the quiche cool in the pan for 5 minutes, then remove and garnish with sprigs of thyme before serving.

Rolls of salmon, cream cheese and dill


Salmon, cream cheese and dill rolls are perfect as canapes
Salmon, cream cheese and dill rolls are perfect as canapes


  • 6 tablespoons cream cheese
  • 2 tablespoons sour cream
  • 1 tbsp lemon juice, plus a few slices of lemon to garnish
  • 1 teaspoon chopped dill, plus sprigs to garnish
  • 300g smoked salmon
  • A few sprigs of watercress and edible flowers to garnish (optional)


  1. Combine cream cheese, sour cream, lemon juice and chopped dill.
  2. Season lightly with freshly ground black pepper.
  3. Cut the smoked salmon into strips 4 cm wide.
  4. Lay the strips on a clean cutting board and add a spoonful of the cheese mixture to the center of the strip and gently roll up. Repeat.
  5. Place the salmon rolls on a platter and garnish with dill sprigs, lemon slices, watercress and edible flowers, if using.

Coronation Chicken


The Coronation Chicken was created to celebrate Her Majesty's Coronation in 1953
The Coronation Chicken was created to celebrate Her Majesty’s Coronation in 1953


  • 6 tablespoons mayonnaise
  • 3-4 teaspoons curry powder, to taste
  • 1⁄2 teaspoon ground cinnamon
  • 2 tablespoons mango chutney
  • 4 tablespoons raisins
  • Black pepper and sea salt for seasoning
  • 500g shredded roast chicken, skin removed
  • A few large handfuls of fresh spinach and watercress leaves, to serve
  • 2 tablespoons slivered almonds (optional)


  1. Combine the mayonnaise, curry powder, cinnamon, chutney and raisins in a large bowl and season with freshly ground black pepper and sea salt.
  2. Add shredded chicken and toss to coat with sauce.
  3. Spread the spinach and watercress leaves on a large serving platter, add the chicken and sprinkle with slivered almonds (if using).

Eton Mess


Eton mess is sure to be a crowd pleaser
Eton mess is sure to be a crowd pleaser


  • 4 nests of meringue
  • 284 ml fresh cream
  • 350g strawberries, hulled and quartered
  • Sprigs of mint to garnish


  1. Break up the meringues and add the pieces to a medium bowl.
  2. In another bowl, lightly whip the cream into soft peaks.
  3. Add the strawberries and cream to the meringues and mix gently.
  4. Pour into pretty glasses and garnish with a sprig of mint.

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