What does Guardian cookery queen Felicity Cloake think of the king’s celebration quiche recipe?
was always going to be a tough act to follow. Indeed, until I saw a tweet from fellow food writer Sejal Sukhadwala expressing surprise that the “‘official’ coronation recipes” were so “random”, I’d assumed the palace wouldn’t even bother trying to compete with Constance Spry’s 1953 triumph. And then, just before noon, the royal family’s Twitter account casually dropped the coronation quiche into the mix.
As well as quintessentially British cheddar, the quiche contains two vegetables in season here in May, spinach and broad beans. The king, who avoids meat and fish for two days a week, is known to be a keen kitchen gardener . The first thing I notice as I gather my ingredients is that the shortcrust pastry contains lard. Great for flaky texture, but it seems odd that the royal household doesn’t suggest substituting the same quantity of butter for those who don’t eat pork for whatever reason. The second, as I struggle to roll the stuff out big enough to line the tin, is that this is a recipe written by a professional chef, rather than someone used to catering for home cooks.
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