Who better to offer really special afternoon tea inspiration than a royal chef? Here Carolyn Robb, former Personal Chef to TRH the Prince and Princess of Wales, shares her favouite teatime treats – each inspired by Britain’s most stunning palaces and residences
Asparagus Spears Wrapped in Prosciutto with Chive Cream Cheese
Makes: 12 ‘bunches’
Prepare: 20 minutes
Cook: 2 minutes
36 small asparagus spears 90g cream cheese, at room temperature 1 tbsp finely chopped fresh chives Pinch of paprika 6 slices prosciutto Fresh chives and chive flowers, for garnish
1. Snap off the slightly tough, woody bottom of each asparagus spear. Then, using a vegetable peeler, peel the bottom 5cm or so of each stalk. Have ready a large bowl of ice-cold water. Fill a saucepan with salted water, bring to the boil and add the asparagus. Cook for 1–2 minutes until just tender, depending on the size of the spears. Drain and immediately refresh in the iced water. Then drain again and pat dry with paper towels.
2. In a small bowl, mix together the cream cheese, chives and paprika.
Cut each slice of prosciutto in half crossways, then fold each half lengthways to a width of about 4 cm. Spread 1½ teaspoons of the seasoned cream cheese onto the folded ham, then gather together 3 asparagus spears and wrap the ham, cheese side in, around them, securing them in a small ‘bunch’. Repeat with the remaining asparagus, prosciutto and cheese mixture to create 12 ‘bunches’ in all. Arrange on a platter, garnish with chives and flowers and serve right away.
Mini Cornish Pasties
Makes: 12 pasties
Prepare: 30 minutes
Cook: 30 minutes
1 tbsp butter, at room temperature 1 tbsp olive oil 100g finely diced spring onions, white and green parts 100g peeled and finely diced carrot 100g finely diced new potato 2 fresh thyme sprigs Salt and freshly ground black pepper 680g ready-made shortcrust pastry dough Flour, for dusting 100g Cornish Yarg or mature Cheddar cheese, finely diced 1 tbsp finely chopped fresh flat-leaf parsley 1 tsp finely chopped fresh marjoram 1 free-range egg, beaten, for the glaze
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Have ready a large baking tray. In a heavy-based saucepan over medium heat, melt the butter with the oil. Add the onions, carrot, potato and thyme and season lightly with salt and pepper. Cover and cook for a few minutes to soften the vegetables. Spoon into a bowl and leave to cool completely, then discard the thyme sprigs.
2. Roll out the pastry on a lightly floured work surface about 3mm thick. Using a 13-cm plain r
