Heading to a coronation street party this weekend? Win over your neighbours by whizzing up one of these fresh spring dishes. From salads and tarts to show-stopping desserts, these street party recipes are perfect for Bank Holiday festivities.
5 Street Party Recipes For The Coronation
Street Party Recipe: Broad Bean Salad with Goat’s Cheese
Prep: 15 mins
- 200g broad beans (approx 600g in their pods)
- 25g broad bean tips
- 2 red spring onions
- A small bunch of fennel fronds
- 10 sorrel leaves
- 5 tbsp extra virgin olive oil
- 1 tsp moscatel vinegar
- 125g soft goat’s cheese
- Cook the broad beans in a saucepan of boiling, salted water for 1 min, then drain and rinse the beans in ice-cold water to stop them cooking further. Pop the beans out of their jackets and put them in a mixing bowl. Smaller beans can be left in their jackets, but the skins of large beans are a bit chewy and best removed.
- Take the broad bean tips and separate the smallest leaves closest to the flower buds from the top of the growing tip. Add both to the mixing bowl. Tear the fennel fronds up, finely chop the spring onions and add these to the bowl too.
- For the dressing, roughly chop the sorrel leaves, removing any thick stems, and put them in a blender or food processor with the olive oil, vinegar and a pinch of salt. Whizz to make a green sauce. Check the balance of flavours and adjust the seasoning accordingly. Pour half of the dressing over the beans and toss together gently.
- Spread a thick layer of goat’s cheese over two serving plates. Pile the broad bean mixture on top, drizzle over the remaining sorrel dressing and serve.
Recipe by Kathy Slack from Borough Market
Street Party Recipe: Coronation Apricot, Strawberry & Peach Frangipane
- 4 ripe apricots, quartered and stones removed
- Half a ripe peach cut into small slices
- 3 hulled and quartered strawberries
- 20g flaked almonds
- 1 tbsp apricot jam (for glazing at the end)
Either shop bought vegan short crust pastry or our home-made version
- 155g All -purpose flour (we used Doves Farm plain white flour)
- 1 tbsp gluten-free cornflour
- 50g coconut sugar
- 1/4 tsp salt
- 85g vegan butter cut into 1 cm cubes
- Ice cold water (as required)
- 155g almond flour
- 3 tbsp all-purpose/ plain flour
- 3 tbsp cornflour
- 60ml almond milk
- 80g light Muscovado or coconut sugar
- 120g apple sauce
- 1 tsp almond extract
- Pinch of salt
For the pastry:
- Whisk the flour, cornflour, salt and sugar in a bowl. Then slowly whisk or cut in the butter with a pastry cutter until it resembles coarse breadcrumbs. Gradually add in a bit of ice cold water while continuing to gently whisk until it forms a nice pliable dough but don’t add too much water as you don’t want it to be overly moist.
- Shape the dough into a disc and cover tightly before placing in the fridge for at least 30 minutes.
For the almond filling:
- Whisk all the ingredients together until a thick batter/paste has formed.
- Roll the dough out so that you can place it into a 9 inch tart tin and gently press the pastry into the sides of the tin evenly. Refrigerate again for 1/2 an hour- 1 hour so it’s nice and firm.
- Pre-heat the oven to 180C (fan.) Prick the pastry in several places evenly with a fork and bake it for 15 minutes or until lightly golden. Pour the almond filling onto the pastry and smooth it with a palette knife. Then place the fruit on top in a pretty pattern, then scatter the flaked almonds over all of it.
- Bake for 35-40 minutes until it starts to turn a lovely golden brown colour and the edges of some of the fruits begin to brown just a little. Ensure the filling in the centre of the frangipane is set and the pastry has cooked through completely. Remove from the oven and glaze with apricot jam using a pastry brush. Leave it to cool on a wire rack before removing from the tart tin. Enjoy with some vegan ice-cream.
Recipe from Eleanor Weil at Dovebrook Kitchen
Street Party Recipe: Asparagus and Sorrel Tart
Prep: 5 mins
Cook: 20-25 mins
- 500g asparagus (medium-fine thickness spears)
- 50g sorrel leaves
- 200ml full fat creme fraiche
- 25g parmesan, finely grated
- 1 tbsp light olive oil
- 320g ready-rolled all butter puff pastry sheet
- Preheat the oven to 200C. Place a wide saucepan of well-salted water over a hot hob and wait for it to come to the boil.
- Meanwhile, snap the woody ends from the asparagus, discard those ends and set the spears to one side. Chop three-quarters of the sorrel leaves very finely. Decant the creme fraiche into a bowl and stir the chopped sorrel and parmesan through it.
- Once the water is at a rapid boil, add the asparagus spears and blanch them for 30 secs. Drain the asparagus through a sieve, chill completely under running cold water, then leave to dry for 1-2 mins. Finally, roll the asparagus in the olive oil so each is glossy.
- Unroll the pastry sheet (if your pastry is not ready-rolled, set the pastry block on a lightly floured surface and roll it out to a rectangle around 2-3mm thick). Put a sheet of baking parchment on a large baking tray that will comfortably fit the pastry. Lay the pastry flat on top, then lightly score a border 3cm from the edge using the blunt edge of a knife.
- Spread the creme fraiche and sorrel paste over the top, right up to the edges of the border, then arrange the asparagus spears across the middle. The tart looks good and cuts well if they’re lined up in a neat row, standing to attention like soldiers.
- Put the baking tray towards the top of the now-hot oven and bake for 20-25 mins, until the pastry edges are puffed and golden, the crème fraîche base bubbling and burnished, and the asparagus slightly charred.
- Allow to cool for 5 mins, then finely shred the remaining sorrel and sprinkle over the top. Serve with a sharply dressed green salad and some tomatoes in good olive oil on the side. The tart is also enjoyable if left to chill to room temperature.
Recipe by Ed Smith from Borough Market
Street Party Recipe: Pressed Potatoes, Estate Dairy Crème Fraiche & Caviar
- 8 large potatoes (Peeled in Cold Water)
- 150g Unsalted Butter (Melted)
- 60g Parmesan (finely Grated)
- 100g Full-fat Crème Fraîche (we use Estate Diary)
- 1 x Jar Caviar Small Bunch Chives (Finely chopped)
- Pre-heat your oven to 160C.
- Line the baking tray with baking paper & brush with melted butter.
- Thinly slice the potatoes using a mandolin or very sharp knife, & layer up evenly in the baking dish. Brush each layer with butter & season every second layer with salt & finely grated parmesan. Continue until all the potatoes are used up. Cover with a piece of baking paper & foil and bake in the oven for 1 – 1 ½ hours.
- Once you can push a knife through the layers easily, remove the foil & place a dish of a similar size on top and weigh down with tins or a large bottle of olive oil & allow to cool naturally for about an hour before putting in the fridge, preferably overnight.
- Turn the potatoes out of the dish onto a chopping board & cut into 6 pieces, either measure with a ruler or cut more rustic pieces (when they are crispy & fried both look amazing & equally delicious).
- Shallow fry the potatoes on each side until golden & crispy, then transfer to a tray.
- These can be done in advance & then just re-heated in the oven at 180C fan for 10 minutes. To serve, spoon the crème fraîche & caviar on top, sprinkle with chives & some more Maldon sea salt.
Recipe by Sarah Turner, head of development at Social Pantry
Street Party Recipe: Nettle and Cornish Yarg Tart
Prep: 15 mins (plus chilling)
Cook: 1.5 hours
For the shortcrust pastry case:
- 200g plain flour, preferably spelt, plus more to dust
- 100g cold butter, cut into small cubes
- 2 eggs
For the filling:
- 1 leek, trimmed, cleaned and sliced into 1cm rounds
- A knob of butter, or glug of olive oil
- 100g nettles, chopped
- 200g Cornish yarg, chopped into small pieces
- 350ml organic double cream
- 3 eggs, lightly beaten
- To make the pastry case, put the flour, butter and a pinch of salt into a blender and blend until the butter is combined finely into the flour, then add one egg and 1 tbsp cold water. Pulse-blend three to five times. Open the top and squeeze a lump of pastry together, if it doesn’t form into a ball then add another 1 tbsp water and pulse again. Repeat if necessary.
- Turn the pastry out onto the table then bring together with your hands. Wrap in a clean plastic bag and chill in the fridge for 30 mins.
- Preheat the oven to 180C. Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Use the pastry to line a 20cm case, making sure it is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick all over with a fork to stop the pastry puffing up. Bake for 20 mins until just cooked, then trim the excess pastry from the edges with a knife. Beat the remaining egg, then brush the pastry, filling any holes or cracks. Return to the oven for 3 mins. Allow to cool.
- To prepare the filling, put your leeks into a saucepan over a medium heat with a knob of butter or glug of olive oil. Saute for 15 mins until tender, add the chopped nettles and more butter or oil and cook for 2-3 mins, season to taste. Remove from the heat.
- Stir in the Cornish yarg pieces, then scatter the mixture loosely and evenly into the baked tart case. Mix the cream with the eggs and season with salt and pepper to taste. Fill the tart case with the cream mixture and put in the preheated oven for about 25-30 mins, or until only just set. Give it a wobble and if it looks firm but still moves, it should be ready.
Recipe by Tom Hunt from Borough Market