Bolton Bake Off star cooks up a tasty recipe fit for a king

Unless one has been living on Mars you will not have failed to notice a certain occasion that is happening very soon. A ceremony dripping with tradition, pomp, ceremony and patriotism.

No I’m not talking about the Eurovision song contest unless of course United Kingdom "neel-pwant" fills you with pride.

Next week, on May 8, the nation celebrates a historic event – the King’s Coronation.

The buzz and excitement is swelling. The extra bank holiday will do nicely as well thank you very much.

With the late Queen’s coronation over 75 years ago this is perhaps the first coronation many of us are witnessing.

My mum was only five years old. 1953 seems like a different world, far removed from the strains we are going through today.

It’s easy to romanticise. Memories of a bygone era tend to be discoloured with a rosey hue. Who knows in 75 years from now what our future generations will be thinking about us?

Let’s pick ourselves up though for the King’s Coronation to remind us that we live amongst communities where each and every one deserves kindness and respect. Many will be having street parties and the community spirit will be on full show.

My mind naturally turns towards the food and as I was doing my research I discovered that there is an official recipe for "The King’s Coronation Quiche".

Look, I have a confession, if you recall I started off my columns with the Queen’s Jubilee pudding way back in June. The pudding was delicious but wasn’t it just the biggest headache to make. All my chef friends say the same thing. Too many ingredients and 100pc faff.

The "Coronation Quiche" on the other hand is easy-peasy and but with a few quirks that sets it apart; and it’s not expensive and packs in lots of flavour. A worthy addition to any Coronation party.

Mak's royal quiche

The actual recipe requires tarragon but search me if I could find any in the shops. Only needed a tablespoon so good old basil will do. They are similar in taste.

If you’re joining a street party enjoy the day and hope that someone brings this over.

King Charles III Coronation Quiche

Prep time. 30 mins. Cook time 35 mins. Feeds 4 to 6 people

Equipment. 20cm loose bottomed tart tin

Mak's royal quiche

For the Pastry

200g plain flour

Pinch of salt

100g cold butter, diced

50 ml cold water (10 teaspoons)

Mak's delicious coronation quiche

For the filling

100g extra mature cheddar, grated

60g broad beans, from a tin, drained

180g spinach, cooked and coarsely chopped

Small handful of fresh basil (or tarragon if you can find it), finely chopped

2 eggs

175ml double cream

125ml full fat milk

Pinch of nutmeg (optional)

Salt and pepper to taste.

Mak's delicious coronation quiche

Method

1. In a food processor whisk the flour, salt and butter until fine breadcrumbs. Add the water and whisk more until it comes together. Knead slightly on a worktop until smooth. Wrap in a generous length of cling film (which will also come in handy in step 2). Chill in the fridge for half an hour.

2. Turn oven onto 180°C fan. Grease the flan tin. Roll the pastry dough to the thickness of a pound coin and line the tart tin. Edge the dough off with the rolling pin and prick the base with a fork. Line the cling film inside the tart tin and then fill with baking beans (or any dried pulse you may have). Fold the cling film over the beans, Blind bake in oven for 13 minutes. Take the cling film and beans out and blind bake for another 7 minutes until the pastry is juuuust turning golden. Leave to cool. Turn oven down to 160°C.

3. Whilst the pastry is in the oven in step two get the filling ready. Once the spinach has been simmered for 3 minutes drain and run cold water through it so it becomes easier to handle. Squeeze all the water out, I mean like proper squeeze it out. Coarsely chop.

Mak's delicious coronation quiche

4. Make the custard with the eggs, cream, milk, herbs, nutmeg and seasoning. Whisk thoroughly.

5. Spread half the grated cheese on the base of the pastry, then evenly scatter the beans, followed by the spinach. Transfer the tin to a baking tray and then place in the oven on a rack pulled out halfway. Add the milk and cream mixture. With a fork, gently swirl the spinach so it receives an even covering. Top off with the remainder of the grated cheese. Gently ease the rack back in as not to spill the filling.

6. Cook for 35 minutes, until the top is turning golden, but not too much. Leave to cool. Serve with Picanto tomatoes or a salad of your choice.

The quiche can be made a day in advance and will keep in the fridge for about 2 days. Enjoy the celebrations.