Right Royal Recipes

Queen of Cookery, Mary Berry has used her best-selling range of salad dressings to create a range of recipes fit for a King.

Blue Cheese Roasted Lamb ‘Coronadas’ with Leek and Mary Berry’s Blue Cheese Dressing

Prep Time: 15 mins - Cooking time: 1h 20 mins - Serves: 12

Ingredients:

Method:

Preheat oven to 200°C. On a baking tray place lamb shank and generously cover with Mary Berry’s Blue Cheese Dressing – marinate overnight for the best results.
Season lamb with black pepper and roast in the oven for at least one hour or until cooked through. Set aside to cool.
Shred the meat off the bone and set aside.
Fry the onions and leeks on a medium heat until softened and then add the lamb, the rest of the dressing and black pepper to taste. Take the filling off the heat and set aside.
Roll out the pastry sheets and using a large cookie cutter or a bowl cut pastry into circles of roughly 12cm across. Place two tablespoons of the filling in the centre of each round and fold the pastry over.
Use a fork to crimp the edges together and seal. Use any remaining dough to cut crowns to decorate the ‘coronadas’ for a coronation themed twist.
Brush with beaten egg and bake for 15-20 min on 180°C until the pastry is golden brown.

Bring the Union Jack to the party with a celebration tart.

Preparation time: 10 mins - Cooking time: 50 mins - Serves: 6

Ingredients:

Method:

Preheat the oven to 180˚C.
Chop the red peppers and red onions into medium size chunks (approx 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and on the onion side, with some honey too. Cook for 20-25 mins until softened.
Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
Then arrange the filling in the style of the Union Jack. Add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg.
Bake for 15-25 minutes, until the pastry is golden and crisp.
Serve with green salad, drizzled with Honey and Balsamic Vinaigrette.

Preparation time: 10 mins - Cooking time: 45 mins - Serves: 4

Ingredients:

Method:

Preheat the oven to 180°C
Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat dry with kitchen towel.
Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but not browned.
Place chips on a baking tray and cook for another 8-10 minutes, or until crisp and golden brown. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in three separate shallow bowls for coating. Start with the flour, shaking off any excess. Then coat the fish in the whisked eggs and finish them off in the panko breadcrumbs, making sure to really press the breadcrumbs on the fish so they get a good crust.
Transfer the coated fish strips onto a baking sheet. Let the fish sticks rest while you heat the oil in the deep frying pan. When oil is hot, add the fish strips for three minutes, after which they should be nicely browned on the underside and can be flipped and cooked for another three minutes on the second side.
Then remove and let them cool on a few paper towels.
Serve your double cooked chips and fish in paper cones, with a lemon wedge.

Prep time: 5 mins - Assembly time: 15 mins - Servess: 6-8 servings

Ingredients:

Method:

On a large rectangular tray assemble mozzarella, tomatoes, and blueberries in the shape of the Union Jack. Serve with some green salad, bread sticks, and a drizzle of Mary Berry’s Classic Salad Dressing.