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The Coronation Recipes … Made Olivey

The Coronation Recipes … Made Olivey

Ahead of the King's Coronation, the Royal Family has published a series of official recipes from well-known chefs as inspiration for Coronation Big Lunches, street parties and celebrations.

We love the recipes, which take things a lot further than the now traditional Coronation Chicken, we just think they could be a touch more … Olivey!

Gregg Wallace's Prawn Tacos with Pineapple Salsa

A lovely fresh starter with a sunny Caribbean theme, we'd substitute Gregg's use of crushed chilli in his Pineapple Salsa for our Harissa Spice Rub (together with our House Extra Virgin Olive Oil, naturally) and finish with our brand new Rhubarb & Orange Dressing for a sharply sweet kick!

Ken Hom's Coronation Roast Rack of Lamb with Asian-Style Marinade

An Asian take on a classic British recipe for Spring, we've substituted Ken's marinade with our Chilli & Ginger Dressing which has its own Asian influence. We'd also substitute Ken's roast potatoes for new-season Cornish New potatoes simply boiled, rolled in Extra Virgin Olive Oil and our aromatic Egyptian-Style Dukkah. We would also put two racks together to make a Crown!

Nadiya Hussain's Coronation Aubergine

A hearty side dish to pair well with the Lamb, we would substitute Nadiya's use of Curry Powder in her dressing with our Chermoula Spice Rub mixed into the yoghurt to bring in a more North African flavour to the dish. We would also use the rich spice-infused oil from our Moorish Cumin & Coriander Olives to brush onto the Aubergines, and sprinkle a few of the Kalamata olives onto the dish to serve.

Adam Handling's Strawberry and Ginger Trifle

A twist on a classic British dessert might not be an obvious candidate for our products, but we love finishing any dessert with a few crushed Malabar Cinnamon & Vanilla Kiln Roasted Nuts, and might even go as far as to drizzle a dash of our Rhubarb & Orange Dressing to finish!

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