What to cook for your Coronation festivities
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On May 6 the world will turn its attention to the UK, to gather and celebrate the Coronation of King Charles III – the first Coronation since that of his mother in 1953. The festivities will no doubt be in all shapes and sizes, from grand lunches, to street parties, to a seat in front of the telly looking at those splendid carriages! What they will all share is something to eat, and what might be appropriate?
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Classic puddings such as Eton Mess or trifle would go down a treat. Try this traditional booze-laden Trifle from Victorian cook Mrs Crocombe.
The new king and his consort have declared a love for quiche in their choice of celebration dish. See last week’s newsletter for more on Coronation Quiche. Or take a look at our Quintessential Quiche Recipes if you want some ideas and recipes.
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Our cookbook showcase Best of British brings together four books to help you immerse in British cuisine. Take inspiration from Jason Atherton's Maze or Mark Hix's British Food, showcasing local ingredients and dishes. What could be more appropriate for a Coronation afternoon tea than a plate of English Cream Scones. Or run with the theme to the Downtown Abbey cookbooks – Chelsea Bun anyone?
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Pictured above: Trifle from Let's Eat by Tom Parker Bowles
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Pomegranates & Artichokes is newly published today - you could win a copy
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Author and photographer Saghar Setareh moved from her native Iran to Italy as a student in 2007, and lives there still. Her book Pomegranates & Artichokes is her homage to the foods of both countries, their culinary differences and similarities, and the regions that lie in between.
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We are excited to announce that this beautiful and unique cookbook – published today May 4 – is now available to ckbk Premium Members.
To find out more about Setareh, her book, and how to win a copy, read our Author Profile: Saghar Setareh. In the feature she shares her inspiration, her process creating the book, and many of her favorite recipes, including how to make the perfect Midnight Spaghetti with Garlic, Chilli & Olive Oil.
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We also have two copies available for two lucky winners thanks to publishers Murdoch. Scroll to the end of our feature to find out how to win. Be sure to enter by 23.59 GMT by 19 May. Good luck!
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Ingredient spotlight: spinach
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Nutritious spinach is a highly versatile vegetable – delicious raw when the leaves are young, or gently wilted with a dash of olive oil or generous melting of butter it also holds its own finely pureed as an element in many recipes: gnocchi, pasta, pastries and their fillings.
With a gentle iron-rich bitterness and vibrant green color, even when the leaf is wilted to a fraction of its size, the flavor remains apparent and stands up to all manner of spices and herbs.
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Make Spinach Leek & Mushroom Pie, a version of the classic Greek dish, spanakopita. Try Indian Spinach Bread, Creamy Spinach Ravioli, or any of the recipes in our 12 Ways With Spinach collection.
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6 recipes for Cinco de Mayo celebrations
In Mexico, Cinco de Mayo (‘Fifth of May’) commemorates the victory of Mexico’s army over France at the Battle of Puebla in 1862. It has become a date to celebrate Mexican culture and heritage, particularly in the US.
Here are six recipes to get your party started, or take a look at our Celebrate Cinco de Mayo collection.
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from Oaxaca by Bricia Lopez and Javier Cabral
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from Everyday Instant Pot Cookbook by Brian Woolley
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from My Street Food Kitchen by Jennifer Joyce
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from Dos Caminos Mexican Street Food by Ivy Stark
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from Oaxaca by Bricia Lopez and Javier Cabral
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from Amor Y Tacos by Deborah Schneider
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