We asked six of the UK’s top chefs and food writers to come up with a crowning-touch dish for the coronation – whether you’re watching it on the telly, hosting a street party or just fancy an excuse to create something special on one of the three May bank holidays. Peg out the bunting… And pray for sunshine!
Georgina Hayden’s ploughman’s yorkshire puddings
Makes 12 Hands-on time 10 min, plus resting Oven time 30 min Specialist kit 12-hole muffin tray
• 2 large free-range eggs
• 110g plain flour
• 1 heaped tsp mustard powder
• 125ml whole milk, plus a splash
• 2 tbsp vegetable oil or beef dripping
• ½ bunch chives, chopped
• 30g mature cheddar, coarsely grated
• 120g sliced ham
• 4 tbsp farmhouse chutney
• 4 tbsp mayonnaise, mixed with a little mustard if you like
1 Heat the oven to 200°C fan/gas 7. In a large mixing bowl, use a balloon whisk to beat the eggs with the flour, mustard powder and 125ml milk until smooth, then season well with salt and pepper. If you can, leave the mixture to rest for 20 minutes or in the fridge for longer (just be sure to let it come back to room temperature when needed).
2 Put a little oil or beef dripping in each hole of the muffin tray. Put the tray in the oven for 5-8 minutes so the fat and the tray get super-hot. Just before you carefully remove the tray from the oven, whisk most of the chives and a final splash of milk into the pudding batter. Carefully remove the heated muffin tray from the oven and quickly pour the mixture into the holes as evenly as you can (although speed is more important than precision here). Bake for 20 minutes or until the yorkshire puddings have risen, turned golden and are cooked through (don’t open the oven before 20 minutes or they’ll collapse). Sprinkle the cheese into the centre of each pudding and return to the oven for a few more minutes to melt.
3 Meanwhile, tear the ham into small bite-size pieces (tearing looks nicer than chopped I think). When the puddings are ready, put them on a cooling rack so they don’t collapse. Leave to cool, then spoon a little chutney and mayonnaise into the well of each one. Top with the shredded ham, then finish with a few of the remaining chopped chives before serving.
Per pud 139kcals, 8.6g fat (1.7g saturated), 5.6g protein, 9.5g carbs (2.1g sugars), 0.6g salt, 0.5g fibre
ABOUT GEORGINA Food writer and stylist Georgie won the Fortnum & Mason Best Cookery Writer Award in 2021, and for her Sunday Times bestseller Nistisima (2022) she won Best New Cookbook at the Observer Food Monthly Awards. Georgina also appears regular
