Jubilee recipes: A royal get-together

Whether a royalist or a radical, the prospect of an extra long Bank Holiday weekend, plus the joy of being able to gather with family and friends again, is certainly something to celebrate.

Sharing food together is one of life’s great pleasures, but as we are all a bit rusty at thinking about what to take along with us, some simple ideas may help. From cooking for family to crowd-pleasing dishes you can share, here is our royal recipe round-up featuring the kings and queens of the seasonal veg calendar.

Coronation carrots is a quirky veggie twist on a retro classic. Tender summer carrots take centre stage in this original Riverford recipe by chef Bob Andrews. Pair it with crisp veg and salad leaves to create an easy, colourful bowl that will grace any table. For the recipe click here.


It’s not a street party without sausage rolls, and this satisfying vegan version means everyone can enjoy them. With plenty of plant-based protein and tasty veg including tender spinach, they are delicious and filling.

You can make the filling a day in advance if you like, and feel free to play around with adding different nuts, herbs, or dried fruit to make the recipe work with the ingredients you have to hand – just keep the basic ratios roughly the same. To make this recipe, click here.

Sausage rolls

Asparagus season is celebrated every year and this bake-and-take asparagus and blue cheese vegetarian tart pairs it with many of its foodie friends; blue cheese, eggs, fennel, and citrus. Find the recipe here, or if catering for gluten-free guests, a fresh, vibrant Caprese-style asparagus salad is a quick make that showcases summer flavours at their finest. For the recipe click here.


A straightforward, doily on the table, afternoon tea party scone can’t be beaten. Seemingly simple, but having a failsafe go-to recipe and some top tips will ensure you get a fluffy rise.

Strawberries and clotted cream are the obvious topping, but you can also use other seasonal fruit like rhubarb or blueberries. For a deliciously simple scone recipe and fruity topping ideas, click here.


If you will be raising a toast, roast rhubarb lemonade, created by Riverford Field Kitchen mixologist Gem Stadden, is perfect home-made refreshment on a sunny afternoon. It mixes very well with ginger beer, soda water, or plenty of crushed ice and a tot of rum to make a quick daiquiri. For how to make, click here.

Or, for those who just want to enjoy the Bank Holiday with minimal fuss, cut out the planning with a recipe kit and whip up a seeded summer slaw or showstopping strawberry and rhubarb pavlova.


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