These are the best celebrity recipes for Platinum Jubilee street food

It’s nearly anniversary time for Her Majesty, and some of the nation’s top chefs are on hand with easy and iconic recipes to help boost your celebrations.

Nadia Sawalha’s Royal Scones are a tasty version of a beloved classic, while Tilly Ramsay’s Magic Chocolate Wands offer a fresh new pudding to sweeten any lunch.

Plus there are tasty treats from Crystelle Pereira and Tom Kerridge, and a failsafe recipe for the ultimate jubilee dish: Coronation Chicken.

Tuck in!

Original Coronation Chicken

Ingredients

• 2.3kg (5lb) chicken
• 1 tbsp vegetable oil
• 1 small finely chopped onion
• 1 tbsp curry paste
• 1 tbsp tomato purée
• 100ml red wine
• 1 bay leaf
• Juice of ½ a lemon
• 4 finely chopped apricot halves
• 300ml mayonnaise
• 100ml whipping cream
• Salt and pepper
• Watercress to garnish

Method

1. Skin the chicken, cut it into small pieces and grill it until cooked. In a small saucepan heat the oil, add the onion and cook for about three minutes until softened.

2. Add the curry paste, tomato purée, wine, bay leaf and lemon juice and simmer uncovered for about 10 minutes until well reduced. Strain and leave to cool.

3. Purée the chopped apricot in a blender and beat the cooled sauce into the mayonnaise with the apricot mixture.

4. Season, adding a little more lemon juice if necessary. Fold in the chicken pieces, garnish with watercress and serve.

Serves 8

Nadia Sawalha’s Royal Scones

Ingredients

• 350g self-raising flour
• 1 tsp baking powder
• ¼ tsp salt
• 90g butter, cubed
• 2 tbsp caster sugar
• 175ml buttermilk
• 1 egg, whisked
• Lashings of jam and cream

Method

1. Heat the oven to 200C/gas mark 6.

2. Put the flour, baking powder and salt into a bowl and give it a mix. Add the butter and rub it in until you end up with a breadcrumb like mixture. Then add the sugar.

3. Pour in the milk and stir in quickly with a metal knife. Add more flour if it is too wet. Flour a suitable surface and shape dough into a 4cm deep square.

4. Using a 6cm cutter, cut out four scones. Put them onto a baking tray and brush with a beaten egg.

5. Bake for around ten minutes.

6. Allow to cool before topping with jam and cream.

Serves 4.

Ingredients for Garlic and Thyme Toasts

• French baguette
• 50 ml extra virgin olive oil
• 1/2 tbsp dried thyme
• 2 cloves of garlic
• Whipped ricotta
• 450g fresh ricotta cheese, at room temperature
• 1 teaspoon good quality extra virgin olive oil
• 1 tsp runny honey
• ¼ tsp pepper
• ½ tsp salt
• 1 clove minced garlic

Ingredients for Miso Mushrooms

• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp miso paste
• 1 tsp sherry vinegar
• 2 garlic cloves
• ½ tsp chilli flakes
• 400g mixed mushrooms, sliced
• salt and freshly ground black pepper
• Handful of rocket and lemon wedges for garnish.

Method

1. Preheat the oven to 180C fan/grill setting.

2. Make the infused oil. Add olive oil to a saucepan with 2 crushed garlic pods and ½ tbsp dried thyme and place on a low heat until the oil is sizzling and fragrant. Turn off the heat and leave to infuse.

3. Cut the baguette diagonally into slices, then brush the oil over each slice, and place under the grill for 3-4 minutes, watching carefully. Leave to cool.

4. Place the ricotta in a food processor with the honey, oil, garlic and seasoning and blitz until smooth.

5. Heat oil in a frying pan, then add in the garlic and chilli and fry on low until fragrant. Then, add the mushrooms and fry for another 2 minutes until almost cooked, with the sherry vinegar.

6. In a separate bowl, mix miso and butter to form a paste, then add this to the pan, and cook the mushrooms in the miso butter for another 2 mins.

7. Garnish with salt and pepper.

8. To serve, spread or pipe ricotta on the toasts, then spoon over the miso mushrooms, and garnish with rocket and more black pepper.

9. Squeeze over some lemon juice before serving.

Serves 8.