Recipes fit for a king, from former royal chef Darren McGrady - at less than £3.30 per head

Former royal chef Darren McGrady marks the King's Coronation with three regal recipes, inspired by HRH's favourite foods.
Including a starter, main course and dessert, this delicious Banquet on a Budget is fit for a king - and at less than £3.30 per head for each recipe, it's great value for money.
If you want to make any of these recipes at home, then you can shop the ingredients <a href="https://groceries.asda.com/dept/coronation-celebration/view-all-coronation-celebration/1215686353984-1215686354007?utm_source=referral&utm_medium=article_Banquet-on-a-Budget&utm_campaign=good-living" target="_self">here</a>.
<h2 style="text-align:center;">Coronation Crown Smoked Salmon Custards with Rocket and Horseradish Cream</h2>
Serves 4
<img src="https://ui3.assets-asda.com/dm/20230418-banquet-on-a-budget_salmon?scl=1" alt="Coronation Crown Smoked Salmon Custards with Rocket and Horseradish Cream" style="height: ;width: "/>

Chef Darren McGrady says: “I have fond memories at Balmoral Castle Prince Charles coming into the kitchen carrying a salmon he had just caught in the river Dee. The older salmon would be smoked and sliced. His love of eggs too made this recipe popular and arranged in a circle with rocket leaves in the centre and garnished with horseradish cream this dish represents a delightful culinary crown to celebrate King Charles III Coronation.”
For the custards: 
<ul>
<li>4 large eggs</li>
<li>250ml milk</li>
<li>125ml double cream</li>
<li>1 pinch of salt and pepper</li>
<li>200g pack of smoked salmon</li>
</ul>
For the garnish: 
<ul>
<li>1 bag of mild baby leaf and rocket</li>
<li>200ml double cream</li>
<li>1-2 teaspoons horseradish</li>
</ul>
Method:
<ol>
<li>Preheat the oven to 175 Celsius.</li>
<li>Line 8 small ramekins (or 4 standard-sized ramekins) with the smoked salmon. Whisk together the eggs, cream, milk and salt and pepper and pour over the salmon to fill the ramekins.</li>
<li>Place on a baking sheet and bake in the centre of the oven for about 15 minutes until the egg mixture is set. Allow to cool slightly and carefully ease out of the ramekin onto a serving plate. Arrange in a circle leaving a hole in the centre of the plate for the salad leaves.</li>
<li>Whisk the double cream until thick and fold in the horseradish (to taste). Garnish with the salad leaves.</li>
</ol>
<h2 style="text-align:center;">Earthy Mushroom Risotto with Poached Eggs and Cheddar (V)</h2>
Serves 4&nbsp;
<img src="https://ui3.assets-asda.com/dm/20230418-banquet-on-a-budget_risotto?scl=1" alt="Earthy Mushroom Risotto with Poached Eggs and Cheddar" style="height: ;width: "/>

Chef Darren McGrady says: “Mushrooms and cheese have always been firm favourites of King Charles III. I remember going foraging for mushrooms with him and preparing a delicious risotto with grated cheddar and topped with a soft poached egg.”
<ul>
<li>2 tablespoons olive oil</li>
<li>250g chestnut mushrooms, sliced</li>
<li>2x 6g vegetable stock cubes</li>
<li>1 Litre hot water</li>
<li>50g unsalted butter</li>
<li>250g arborio rice</li>
<li>Salt and pepper to taste</li>
<li>250g freshly grated extra mature cheddar cheese</li>
<li>4 large eggs</li>
<li>1x 25g pack chives, finely chopped</li>
</ul>
Method:
<ol>
<li>Dissolve the vegetable stock cubes into the Litre of hot water.</li>
<li>Add the mushrooms and olive oil to a large sauté pan and stir over medium heat for about five minutes. Add the rice and stir. Reduce the heat.</li>
<li>Heat the vegetable stock and bring to a simmer.</li>
<li>Add 2 full ladles of the stock to the rice. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.</li>
<li>Continue to add the stock mixture, one ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about twenty minutes total.</li>
<li>When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the butter and cheddar cheese and season with salt and pepper.</li>
<li>Bring to a rolling boil 1 litre of water. Carefully crack and add the eggs and cook until soft poached. Divide the risotto between four plates and place a poached egg on top of each.</li>
<li>Garnish with the chopped fresh chives.&nbsp;</li>
</ol>
<h2 style="text-align:center;">Lemon and Blackcurrant Trifle with a Honey Custard</h2>
Serves 6-8
<img src="https://ui3.assets-asda.com/dm/20230418-banquet-on-a-budget_trifle?scl=1" alt="Lemon and Blackcurrant Trifle with a Honey Custard" style="height: ;width: "/>

Chef Darren McGrady says: “It’s no secret King Charles III has a passion for honey. Six different types are placed on his breakfast table every morning. He also enjoyed a slice of cake too, often when spending the morning painting. Blackcurrants would be picked at Balmoral and made into jams. This citrus lemon cake and blackcurrant trifle with a honey custard and whipped cream is a yummy combination of some of his favourite ingredients.”
For the lemon sponge: 
Bowl 1 
<ul>
<li>3 eggs</li>
<li>240g sour cream</li>
<li>125ml vegetable oil</li>
<li>2 tablespoons lemon zest</li>
<li>2 tablespoons lemon juice</li>
</ul>
Bowl 2 
<ul>
<li>120g plain flour</li>
<li>200g sugar</li>
<li>2 teaspoons baking powder</li>
<li>½ teaspoon salt</li>
</ul>
Glaze
<ul>
<li>200g icing sugar</li>
<li>3 tablespoons lemon juice</li>
<li>230ml water </li>
<li>Half of a 370g jar blackcurrant conserve or jam</li>
<li>300ml double cream, whipped to soft peaks</li>
<li>1 lemon, zest only</li>
</ul>
For the honey custard: 
<ul>
<li>3 eggs</li>
<li>15g corn flour</li>
<li>170g honey</li>
<li>Pinch of salt</li>
<li>600ml milk</li>
</ul>
Method:
<ol>
<li>Whisk together bowl one and bowl two and lightly mix together until no lumps. Spoon into a lightly greased 30x19cm baking tray. Bake 175 degrees Celsius for 15-20 minutes. Allow cool slightly before removing from the tin. Spread with the blackcurrant jam, cut into fingers, and arrange in a trifle bowl.</li>
<li>Whisk together the icing sugar, water and lemon juice and bring to a boil for 5 minutes. Let cool slightly and pour over the sponge.</li>
<li>Prepare the custard, In a large bowl whisk together the eggs honey, corn flour and salt. Bring the milk to a boil and whisk onto the egg mix. Add the mix back to the pan and whisk on a low heat until the mix thickens (3-4 minutes). Allow to cool slightly and pour over the sponge. Refrigerate until cold.</li>
<li>Spoon or pipe the whipped cream on top of the custard and garnish just before serving with grated lemon zest and a drizzle of honey.</li>
</ol>
If you want to make any of these recipes at home, then you can shop the ingredients <a href="https://groceries.asda.com/dept/coronation-celebration/view-all-coronation-celebration/1215686353984-1215686354007?utm_source=referral&utm_medium=article_Banquet-on-a-Budget&utm_campaign=good-living" target="_self">here</a>.

Banquet on a Budget

By Asda Good Living,20th April 2023

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