The jubilee is a wonderful opportunity to gather as local communities as we celebrate Queen Elizabeth’s 70 years of service to her country. Churches up and down the nation will be hosting parties and events as a way to reach out to the people around them, and many of us will be responsible for bringing a tasty dish for everybody to tuck into! If you’re stuck for ideas, here is a savoury and sweet option from our resident chef, Jon Aslet. A delicious Coronation Cauliflower and a Rhubarb and Custard Trifle!
Makes about 14 portions
This is a modern take on a jubilee classic, reflecting the changing diets of the British public, as I don’t know if veganism even existed in the 50s! If you’re taking this dish to a large party where you don’t know all of the guests definitely leave out the flaked almonds.
You make the cauliflower curry mix the day before and then toast the baguettes and plate up the dish on the day.
2-4 Cauliflower (depending on the size)
100g Golden Raisins
250g Dried Apricots
300ml Vegan Mayonnaise (Aldi’s own brand is my favourite)
300ml Vegan Coconut Yogurt
1tbsp Coriander powder
1tbsp Cumin powder
½ tbsp Turmeric powder
1tbsp mild curry powder
100g Flaked Almonds (optional)
1 Long French Baguette (feel free to use a gluten free alternative)
1 bunch Fresh Coriander
3 tbsp Vegetable Oil
Salt and Pepper
- Preheat your oven 200C/180C fan/gas 6. Place the spices, apart from the curry powder, in a small frying and place on a medium heat. Gently toss the spices in the pan for 5mins or until the spices release an aroma then remove from the heat.
- Remove the leaves and stalks from the cauliflower then break down the cauliflower into induvial florets then cut each floret into 2 or 4 depending on the size so that all the cauliflower is roughly the same size.
- Place the spices, cauliflower and oil in a large roasting tray, season well with salt and pepper and mix everything together well ensuring the spices coat all of the cauliflower. Put into the oven and roast for 20mins or until the cauliflower is golden brown and slightly charred. After 10mins take the tray out of the oven and give it a mix.
- If using the almonds place in a small frying pan and place on a medium heat, toss the pan occasionally and take off the heat as soon as the almonds are slightly brown.
- Slice the dried apricots into thin slices, remove the coriander leaves from the stalks, finely chop the leaves then divide in 2.
- In a large bowl add the almonds (if using), the dried apricots, golden raisins, vegan mayo, vegan coconut yogurt, curry powder, half of chopped coriander, season well with salt and pepper, then mix all together and set aside.
- Take out the cauliflower from the oven and allow to cool for 15mins, then add to the mayo and yogurt mix and combine thoroughly.
- Slice the baguette into 2cm slices and arrange on thin oven tray and place in the oven for 5mins then remove and turn over the slices so that slices are golden brown on both sides.
- To serve place all the toasted baguette slices on your serving platter then a good tablespoon of the coronation cauliflower mix on slice then garnish with the other half of coriander leaves.
Rhubarb and Custard Trifle
Serves about 10 people
Trifle is a classic and always a crowd-pleaser, in fact it’s been pleasing crowds in Britain since the 1500s. Rhubarb will be its prime in June and bringing together two classic British desserts is going to bring joy to everyone whether you’re serving this at a dinner party or a street party.
300ml Double Cream
625g and 1tbsp Caster Sugar
1 pack of Sponge Fingers
2 pack of Strawberry or Raspberry Jelly
- Set aside half a stick of one rhubarb then cut the rest into sponge finger length sticks.
- In a large saucepan mix the sugar with 625ml of water and place on heat and bring to the boil. Add the rhubarb sticks to the boiling water then immediately remove from the heat. Allow to cool then using a slotted spoon remove the rhubarb from the syrup and set aside, save the syrup for later.
- Make the jelly according the instructions on the packet however substitute some of the water with the rhubarb syrup.
- Take your trifle dish and layer vertically around the edge of the dish with alternate sponge fingers and rhubarb sticks then place the remaining sponge fingers and rhubarb in centre of the dish. Pour the jelly over and place in the fridge for 3-4 hours.
- Preheat your oven to 200C/fan 180C/gas 6. Then thinly slice the half rhubarb stick you set aside earlier, place in a small bowl with 1tbsp of caster sugar and mix so all of the rhubarb is coated with sugar. Line a baking tray with a sheet of baking parchment, then place the rhubarb slices on the tray and spread out evenly.
- Roast the rhubarb slices for 10-15mins until the rhubarb is cooked and the sugar is dissolved. Once cooled place on a plate lined with a paper towel and set aside for later.
- Once the jelly is set pour over the custard on top and spread evenly over the top, then return back to the fridge for another half hour.
- Whip the cream into stiff peaks, if you have an electric mixer definitely use that and set aside for later.
- Take the trifle out of the fridge after the half hour is up then cover the top with the cream evenly spreading on top of the custard so that the custard is completely covered. (You can wait to add the cream for up to 1 day if you not serving the trifle straight away.)
- Scatter the roasted rhubarb slices on top of the cream and serve.