From coronation chicken to platinum pudding, royal occasions demand a signature dish and King Charles III’s coronation is no exception.
The “coronation quiche” has been personally chosen by the king and Camilla, the Queen Consort, in the hope it will be a centrepiece to many a coronation “Big Lunch” at street parties and community events on 6 May.
The alliterative dish includes spinach, broad beans, cheese and tarragon. Though the recipe, as posted on the royal family’s social media platforms, does contain lard, vegetarians should note it can be “easily adapted to different tastes and preferences”.
A Buckingham Palace chef, dressed in a white uniform embroidered with the late Queen’s EIIR cypher, was shown making the quiche in a video posted on social media.
The royal family’s website described it as “a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!”
The recipe was chosen by the king and queen consort in conjunction with the royal chef, Mark Flanagan, whose recipe it is, because it is a good sharing dish, can be served hot or cold, suits a variety of dietary requirements and preference, can be adapted, and is not too complicated or costly to make.
The signature dish for the 1953 coronation was “poulet reine Elizabeth”, which came to be known as coronation chicken, made from an Indian-inspired creamy curry sauce. It could conveniently be eaten as a salad or used to fill sandwiches.
Its invention was credited to the food writer Constance Spry and the chef Rosemary Hume, of the Cordon Bleu cookery school in London, who prepared it for the queen’s coronation banquet. It is said that it may have been inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935.
There was another jubilee chicken for Elizabeth II’s golden jubilee in 2002 – this time baked chicken cut into pieces and dressed with a mix of creme fraiche, mayonnaise, lime and ginger and served with pasta salad, lime quarters and chopped flat leaf parsley. It was created by chefs at Buckingham Palace and supplied to partygoers in a Waitrose-branded plastic tub.
Her platinum jubilee was celebrated with a pudding dish, created through a nationwide competition with a winning recipe of lemon swiss roll and Amaretti trifle.