Depending on when you read this, Prince Harry and Meghan Markle are either preparing for their wedding (daily facials, 10k runs around the Kensington Palace hallways, shared Big Macs in front of re-runs of Suits), or they are already married and have sailed off to honeymoon in Skegness. Either way, the burning issue dominating our thoughts is this – how does one replicate the royal wedding breakfast in our own humble home? Here’s our take…
MEG’S FAVE COCKTAIL, NEGRONI (MEGRIONI?)
1 part each of gin, red vermouth & Campari, garnished with a swirl of orange peel.
TIG – MEG’S FAVOURITE WINE
Before she entered royal circles, Meghan had a lifestyle blog called Tig, which she named for her favourite wine, Antinori Tignanello – a full-bodied Tuscan red made from 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc. A bottle will set you back about 80 quid (sorry!).
THE PROPOSAL ROAST CHICKEN LEFTOVERS IN QUICK CORONATION CHICKEN
For 6 – shred the meat from a whole roast chicken, mix 2 tbsp mayo with 2 tbsp thick Greek yoghurt, 1 tbsp medium curry powder (or to your taste), 1 tsp mango chutney and a small handful of sultanas, and coat the chicken. Garnish with a handful of fresh coriander leaves and a handful of toasted almond flakes, then serve with green salad and toasted sourdough.
MEG’s LEMON AND ELDERFLOWER CAKE
For 6 -8 – Preheat oven to 180C/Gas 4. Grease and line 2 x 18cm cake tins. Whisk 250g butter and 250g sugar together until light and fluffy. Gradually add 4 beaten eggs, 1 tbsp elderflower cordial and the zest of 1 lemon. Carefully fold in 250g flour with a metal tablespoon. Divide between the two tins and bake for 25-30 mins until golden and springy to the touch. Turn onto a wire rack and leave to cool. For the butter icing, beat 300g butter, 400g icing sugar, 4 tbsp elderflower cordial and the juice of 1 lemon until light and fluffy. Slice each cake in half to make 4 rounds, sandwich all together with the buttercream, then cover the whole. Garnish with lemon zest and slices, elderflowers and a little mint.
