LOVELY JUBBLY JUBILEE GARDEN PICNIC

EGG, WATERCRESS & CAVIAR SOLDIERS

Don’t worry, we’ve used salmon caviar, but a little goes a long way, so push the boat out.

6 free-range eggs

1 shallot, finely chopped

40g watercress, chopped

200g half fat crème fraîche

8 slices of medium-cut white bread, lightly toasted until crisp

50g jar salmon roe caviar or lumpfish caviar

[1] Put eggs in a pan of hot (not boiling) water and bring to the boil. Once boiling, cook for 7 mins, drain and cool in a sink of cold water for 15 mins. Peel, chop finely, then mix with the shallot, watercress and crème fraîche, and seaon.

[2] Remove crusts from toast, then slice each piece into 3 fingers. Spread with a little egg and garnish with a little caviar. Serve straight away.

DAINTY SMOKED SALMON SANDWICHES

You may want to make double the amount of these – they’ll go within minutes!

1tbsp olive oil

3 sticks of celery, very thinly sliced

zest and juice of 1 lemon

1½ caster sugar

1 cucumber, peeled, deseeded and thinly sliced

½ small bunch of dill or parsley, chopped

1tbsp small capers, roughly chopped

300g Scottish smoked salmon

small loaf of rye bread, thinly sliced

[1] Heat oil in a pan, add celery, cover and cook over a low heat for 5 mins. Add lemon zest and juice and sugar, then season. Cook for a few mins until the liquid has evaporated. Leave to cool.

[2] Toss cucumber in a colander with 1tsp flake sea salt. Leave for 15 mins, rinse, drain and pat dry on kitchen paper. Mix with celery, dill and capers.

[3] For the sandwiches, lay salmon onto bread and top with a spoonful of picked vegetables.

CORONATION CHICKEN ‘DRUMMERS’

Everyone will be wearing their fanciest hats – even our chicken!

12 free-range chicken drumsticks

2tbsp mango chutney

2tbsp medium curry paste

4tbsp yogurt

few sprigs of mint, leaves only

few sprigs of coriander, leaves only

12 chicken frills (from catering shops and online from www.originalcookware.co.uk, £1.71 for ten)

[1] Cut around the thinnest part of each chicken leg, freeing the skin from the bone, then add to a food bag containing chutney, curry paste and yogurt. Seal bag, scrunch to coat the chicken, then leave overnight in the fridge.

[2] Heat oven to Mark 6/200˚C. Spread chicken out on a lined baking tray and bake for 30-40 mins until cooked through. Scatter over mint and coriander, and add chicken frills, or wrap the ends with kitchen foil.

JEWELLED POTATO SALAD

No need to make loads of salads – this one’s got all your favourites in one bowl!

1kg baby new potatoes

200g radishes, sliced

2 sticks celery, finely chopped

zest and juice of 1 lemon

½ small bunch of flat-leaf parsley, chopped

4 tomatoes, deseeded and chopped

250g half-fat crème fraîche

6 spring onions

[1] Boil potatoes in salted water for 10-12 mins, or until tender. Cool in cold water, drain.

[2] Toss the cooked potatoes with all remaining ingredients and season well. Chill until required.