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The ultimate Jubilee street party menu

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Forget lacklustre sandwiches and uninspired cupcakes – here, three bastions of the British food scene give their take on retro party recipes

Ottolenghi’s Puy lentil Galettes

Eat as canapés and have a box of napkins at the ready. Serves four

Preparation time:

10 minutes

Cooking time:

45 minutes

Ingredient:

200g puy lentils

2 bay leaves

2 tsp cumin seeds

2 tsp coriander seeds

5 tbsp olive oil, plus extra to finish

1 medium onion, roughly chopped

2 garlic cloves, crushed

250g Greek yoghurt

50g baby spinach

3 tbsp chopped coriander and mint

3 tbsp chopped mint

Juice of 1 lemon

400g best-quality puff pastry

1 egg, beaten

Method

Step 1: Cook the lentils in a litre of boiling water with the bay leaves for 20-30 minutes. Drain in a sieve and set aside.

Step 2: In a frying pan, dry-roast the cumin and coriander seeds for 2 minutes then grind.

Step 3: Heat 1 tbsp of oil and fry the onion gently for 6-8 minutes. Add the ground spices and garlic and cook for 2 minutes. Mix with the lentils and, once cool, stir in the herbs, lemon juice, yoghurt, spinach, 4 tbsp oil and season.

Step 4: Roll out the puff pastry 3mm thick and cut out four circles 8cm wide. Place on a baking sheet and refrigerate for 30 minutes. Preheat the oven to 200°C/Gas Mark 6. Brush pastry with the egg and bake for 10–15 minutes, until golden. Place the pastry discs on four plates and pile lentils on top. Finish with olive oil.

From Plenty by Yotam Ottolenghi (£25, ebury press)

Eric Lanlard’s Popping Candy Eton Mess

Surprise your guests with this twist on a classic dessert. Serves six

Preparation time:

20 minutes

Cooking time:

Ingredients:

2 punnets (350g) fresh raspberries, plus a few extrato decorate

2 tsp raspberry liqueur (or vodka or grenadine)

50g vanilla sugar

100g golden caster sugar

250ml whipping cream

250g mascarpone cheese

50g bought or home-made meringues, or meringue nests, broken into pieces

2-3 sachets of strawberrypopping candy

Method

Step 1: Firstly, make the raspberry coulis. Place the two punnets of raspberries in a saucepan with the liqueur, and cook on a slow heat until the fruit softens. Using a fork, mash the mixture up roughly and leave to cool.

Step 2: In a large bowl, using an electric hand whisk, mix the cream with both sugars to form nice soft peaks. In another large bowl stir the mascarpone until soft, then fold in the cream.

Step 3: Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer the cream, raspberry coulis and broken meringue pieces, trying to make it look as attractive as possible.

Step 4: Top with the remaining fresh raspberries and, just before serving, sprinkle the popping candy on the top to finish.

From Home Bake by Eric Lanlard (£20, Octopus publishing)

Mark Hix’s Chorizo Scotch duck eggs

Take this traditional picnic staple to a whole new level. Serves four

Preparation time:

30 minutes

Cooking time:

5 minutes

Ingredients:

4 Clarence Court Gladys May duck eggs (available from Sainsbury’s and Waitrose) boiled for 5-6 minutes, cooled in cold water and peeled

300g good quality Cumberland sausage meat

100g cooking chorizo, skinned

Handful of flour for dusting

1 Clarence Court burford brown egg, beaten

50-60g fresh white breadcrumbs

Vegetable or corn oil for deep frying

Method

Step 1: Mash up the chorizo with your hands or a spoon then mix thoroughly with the sausage meat. Divide the mixture into four balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.

Step 2: Have three shallow containers ready: flour, egg and breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.

Step 3: Pre-heat about 8cm of oil to 140- 150°C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often. Remove with a slotted spoon and drain on some kitchen paper. Serve with seasonal leaves.

Mark Hix is an ambassador for Clarence Court eggs; clarencecourt.co.uk

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