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Our favourite British recipes for a Jubilee lunch

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The long bank holiday is here and it’s the perfect opportunity to indulge in traditional British treats. We’re sharing a few of our favourite recipes for British staples which you can whip up and bring along to a Jubilee lunch or serve up if you’re playing host!

Traditional sultana scones


Is there anything more quintessentially British than a sultana scone? This baked staple associated with any cream tea or afternoon tea is a must at any Jubilee celebration! Scones can be tricky to perfect and that’s why we love following Mr Baker’s Cakes recipe. A useful, step by step recipe with hints and tips on how to achieve the perfect traditional scone, the daunting baking challenge is truly enjoyable while following this recipe.

Serve up with plenty of clotted cream and jam for your guests to promptly debate over whether the cream or jam goes first!

Check out the recipe here.

Cheese and chive scones


If savoury scones are more your thing or you’re looking to serve up options for guests, then also try out Mr Baker’s Cakes cheddar cheese and chive alternative. Unbelievably soft, light and delicious, these scones are perfect served fresh from the oven with some salted butter, or bring out pickle and cheese for a truly indulgent snack.

Check out the full recipe here.

Bakewell-inspired traybake


Sarah Wood was a finalist on BBC1’s Best Home Cook and shares some truly delicious recipes! Passionate about combining her Punjabi heritage and British roots through cooking, My Home Cooked is a delicious hub with new recipes to try out including this Bakewell inspired traybake.

Traybakes are extremely practical for serving up sweet treats at parties and are a bit of a throwback to fond memories of school dinners. If you’re looking to invoke a sense of British nostalgia that’s aesthetically pleasing with flavours of Amaretto and raspberry, check out this simple but tasty recipe over on Sarah’s Instagram.

Coronation chicken


We cannot have a weekend celebrating The Queen and her marathon reign, without serving up some form of coronation chicken. The recipe for coronation chicken was developed in 1953 for Queen Elizabeth II’s coronation by cordon bleu chef, Rosemary Hume.

‘Poulet Reine Elizabeth’ had a much more subtle wine and herb-infused flavour than the version developed today but the ingredients used were remarkable for their time, with many of them only just becoming available.

On top of it’s important note in regal history, coronation chicken is incredibly versatile and a naturally gluten-free option for those that can’t enjoy the traditional scone.

In this coronation chicken salad recipe, curried, roasted and shredded chicken thighs are dressed with a fragrant yoghurt and mayonnaise dressing and dried apricots. We love this recipe as it has the perfect balance of fruity and spicy and is super easy to prepare ahead of your Jubilee celebrations.

Check out the recipe here.

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