Queen's Jubilee Recipes

You can buy mango chutney but it’s easy to make yourself and you can be sure it doesn’t contain garlic (some shop bought brands do, so check ingredients).

Feel free to serve the carrot fritters with a little mango chutney if you like.

By Matt Willamson
It’s optional to make this.

Makes a small jar

Ingredients;

1 medium ripe mango - skin and stone removed and roughly chopped OR 200g ready prepared mango

2 tsp finely grated fresh ginger

80g sugar

3 tbsp vinegar (white wine vinegar or cider vinegar is best)

½ tsp cumin seeds

½ tsp nigella seeds

½ tsp garam masala

pinch chilli flakes (optional)

Method:

1. Cook the mango with the sugar, vinegar, ginger, the spices, a big pinch of salt and 100ml of water for about 20 minutes, until the chutney is thick and looking like a jam (when you stir a spoon through the centre it leaves a trail)
2. Leave to cool before storing in clean jars.
3. It keeps for a few weeks in the fridge.

If you are following the low FODMAP diet, only use 15g of this per serving or a teaspoon.

By Matt Williamson

Serves 4

Ingredients

3 eggs, beaten

150g fine polenta (corn meal)

½ tsp salt

½ tsp ground black pepper

10g chives, finely snipped

150g coarsely grated carrot (about 1 cup)

50g coarsely grated cheddar, Caerphilly or Wensleydale (or your favourite British cheese)

1 - 2 tbsp olive oil

Method;

1. Mix the polenta, salt, pepper & egg.
2. Stir in the carrot, cheese & chives. The mixture should be quite thick.
3. Heat a small amount of olive oil in pan on medium heat.
4. Place large spoonful's of mixture into pan.
5. Cook on medium heat for about 1 minute on each side, or until golden brown.
6. Repeat with remaining mixture, and serve on a large plate with napkins.

By Matt Williamson

Serves 4

The salad contains optional Mango, we’ve only used 80g in total, 20g per serving which is half the level allowed by Monash, but if you are concerned please omit it from the recipe.

Ingredients;

600g - 800g chicken thighs

1/2 tsp turmeric

1 tsp ground cumin

Pinch ground cinnamon

Pinch chilli powder (optional)

2 tsp finely grated fresh ginger

1 tbsp olive oil

60g Greek yogurt

60g mayonnaise

1 Lemon

2 tbsp Mango chutney (see recipe below if you want to make your own)

60g toasted walnut, roughly chopped (or use almonds)

15g coriander leaf, roughly chopped

100g pomegranate seeds

80g Mango flesh, thinly sliced (optional)

100g Baby spinach

Salt and pepper

Method;

1. Heat oven to 180C/160C fan
2. Mix together the ginger, spices, 1 tbsp mango chutney and the oil, then mix into the chicken. Allow to marinate for at least 30 minutes, but overnight is even better.
3. When ready to cook season with a pinch salt and pepper and lay in a roasting tin. Pour 150ml water into the bottom of the tin, Put in the oven and cook for about 40-45 minutes until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the bones, thinly slice and set aside, reserving the juices and discarding the bones, and the skin if you prefer.
4. To make the salad, mix together the yogurt, mayonnaise and remaining 1 tbsp mango chutney. Add the chicken and a few tbsp of the chicken juices to loosen and season to taste.
5. Spread the spinach over a large plate or platter, spoon the chicken and mango over the top and scatter over the pomegranate seeds, nuts and coriander.

A Swiss roll fit for a summer celebration. A beautifully light (yet rollable) vanilla sponge with a simple filling of lemon curd, whipped cream and fresh strawberries.

This recipe makes a smaller Swiss roll, but you could absolutely double it and use a 25 x 35cm shallow baking tray if you’re celebrating with a crowd this upcoming Jubilee weekend. Enriching the cake batter with a small amount of butter and milk and adding in a small amount of xanthan gum all help the gluten-free sponge from cracking, so that you can create that perfect Swiss-roll swirl.

By Emma Hatcher @shecanteatwhat

Serves 6

For the sponge

2 medium free-range eggs
65g caster sugar, plus 2 tablespoons extra for sprinkling

20g unsalted butter, melted, plus a little extra for greasing
½ tablespoon lactose free milk
½ teaspoon vanilla extract
60g gluten-free plain flour
½ teaspoon baking powder
¼ teaspoon xanthan gum
Pinch salt

For the filling

125ml double cream
40g icing sugar
75g lemon curd
100g fresh strawberries, plus a few extra to decorate

Method

1. Preheat the oven to 180°C, 160°C fan, gas 4 and lightly grease and line the base of a shallow baking tray, roughly 20 by 26cm.
2. Put the eggs and sugar into a large bowl or into the bowl of a stand mixer. Using an electric whisk, or the whisk attachment on the mixer, beat together for 3-5 minutes, or until light, fluffy and almost tripled in volume. The mixture should briefly leave a trail on top of itself when you lift out the whisk.
3. Add the melted butter, milk and vanilla extract and whisk again briefly to combine.
4. Sift the plain flour, baking powder, xanthan gum and salt over the wet ingredients and using balloon whisk this time, gently whisk the dry ingredients into the wet.
5. Pour the batter into the prepared tin, smoothing out with a spatula to the edges. Bake in the centre of the oven for 10-12 minutes, or until golden and springy to the touch.
6. Remove the cake from the oven and let cool and settle for a few minutes on your countertop and lay a clean tea towel down. Cut a sheet of baking paper slightly bigger than the tin and lay it on top of the tea towel, then dust with the extra sugar.
7. Using the baking paper underneath the sponge, lift the sponge from the tin and carefully flip over and place on top of the sugar. Adjust it so that one of the short sides is closest to you and carefully peel off baking paper.
8. With the baking paper, carefully lift the edge of the sponge up and roll it tightly away from you, rolling the baking paper with it. Cover with the tea towel and leave to one side to cool.
9. Meanwhile, sift the icing sugar into the double cream and whisk until thick. Give the lemon curd a little whisk to loosen and finely chop the strawberries.
10. Once the sponge is cool, carefully unroll it. Leaving a small 2cm gap on the edge close to you and 1 cm gap around the edges, spread the lemon curd evenly over the sponge, followed by the cream. Spoon the strawberries on top in an even layer.
11. Roll the sponge back up, this time without the baking paper and dust with a little icing sugar to serve.