Eggs en cocotte with boiled asparagus soldiers for dippingLemon scones / Blueberry lemon sconesFresh berriesCups of tea / Glasses of freshly squeezed orange mimosas
Royal Wedding Afternoon Tea
Smoked salmon on cucumber roundsCoronation chicken sandwichesLemon scones with creamVictoria Sponge Cake with fresh raspberriesCups of Tea  / Champagne
Eggs en cocotte (per person)
1 egg1 tbsp cream½ tsp butter1 tsp grated parmesan cheese (real cheese, not ersatz powder)Salt and pepper3 – 5 stems of asparagus
Pre heat the oven to 350 (180) and boil a kettle
Grease the bottom of a ramekin with butter then crack in the egg and season with salt and pepper
Gently pour the cream over the egg – I usually pour it over the back of a tablespoon. The aim here is to cover the egg yolk, so if your ramekins are especially big or wide, you may need more cream
Sprinkle the parmesan over the top
Put the ramekin into a baking tray and fill with boiling water to half way up the side of the ramekin
Bake for 15 mins for a runny yolk, 18 for a firm one
Meanwhile, bring a pan of salted water to the boil, and trim the asparagus by snapping off the woody ends.
Boil the asparagus for about 3 minutes until it’s crunchy but cooked.
Serve the eggs with the asparagus for dipping
Coronation Chicken sandwiches (makes 8 – 12 full slice sandwiches or finger rolls)
1 cup of chopped cooked chicken breast (I like to roast it on the bone, skin on, seasoned with salt and pepper, then take off the skin and bone and cube)1 small bunch of parsley chopped (about 1 tbsp)½ a fresh mango (about ¼ cup cubes)1/4 cup mayonnaise1 lime1 tsp curry powder¼ cup dried cranberriesGood white bread – or finger rolls for open sandwiches
Mix the chicken with the mayonnaise, the curry powder, the cranberries, the parsley and the zest and juice of half of the lime. Season well with salt and pepper
Peel and cube the mango and stir in gently
Make sandwiches out of the chicken mixture, cut off the crusts and cut into threes lengthwise, or into quarters in triangles, or make open sandwiches out of finger rolls
Royal Wedding Breakfast
Eggs en cocotte with boiled asparagus soldiers for dipping
Lemon scones / Blueberry lemon scones
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