With the Queen’s Platinum Jubilee round the corner, give your family and friends the royal treatment with these tasty recipes from our favourite @annasfamilykitchen! From fresh salads and side dishes to a delicious showstopper feast and yummy no-bake dessert, they’re perfect for all your upcoming street parties, picnics in the sun and BBQs in the garden!

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Fig, Prosciutto, Asparagus & Burrata Salad

This combination is heavenly but you could switch the figs for some charred peaches, or the burrata for mozzarella!

Ingredients (for 4):

• 12 figs quartered or 8 firm peaches, halved and stones removed
• 160g (roughly 12 slices) prosciutto or parma ham
• 350g asparagus (and/or 100g edamame beans soaked in boiling water for a few minutes)
• 2 burrata or mozzarella balls
• 100g mixed leaves
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Handful of pistachios
• Handful of fresh basil leaves

Method:

1. If using peaches, get a barbecue up to a medium temperature or a griddle (or frying pan) hot. Lightly oil the peaches and char them for 2 minutes. Set aside.
2. Cook the asparagus spears for 4-5 minutes in the pan or on the barbecue. Set aside.
3. Combine all the salad ingredients on a platter, season with salt and pepper.  Drizzle with the extra virgin olive oil and balsamic and finish with fresh basil leaves.

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5 minute Coronation Chicken Salad

I’ve given this British classic a bit of a makeover. As long as you have the cooked chicken ready (I often use leftover chicken or shop bought pre-cooked chicken breasts) this recipe is ridiculously quick and easy.

Ingredients (for 4):

• 4 cooked chicken breasts or one whole cooked chicken, shredded
• 5 tbsp greek yogurt
• 3 tsp medium curry powder
• Juice and zest of 1 lemon
• 1/2 tsp Maldon salt
• 2 avocados sliced
• 150g salad leaves
• 2 tbsp toasted flaked almonds
• 1 red chilli deseeded
• Coriander leaves

Method:

1. Scatter the leaves and avocado on a platter or in a bowl.
2. Mix together the greek yogurt, lemon juice, curry powder and salt. Combine with the chicken.
3. Top the leaves with the chicken and finish with a sprinkle of the chilli, coriander and toasted almonds.

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15 minute Asparagus, Pesto and Feta Tart

This tart is so easy to make yet always looks like you’ve put in loads of effort. Serve with a tomato salad dressed with balsamic vinegar, extra virgin olive oil and fresh basil. You can adjust the recipe to make individual tarts too.

Ingredients for 4:

• 320g ready rolled sheet puff pastry
• 4 tbsp pesto
• 300g fresh asparagus
• 100g feta cheese (or replace with goat’s cheese)
• 1 egg beaten
• Fresh mint and basil
• Salt and pepper, olive oil

Fresh Pesto:

• 150g cashew nuts
• 50g basil leaves picked
• 70g grated pecorino or parmesan
• 60ml extra virgin olive oil
• Juice of a lemon

Method:

1. Lay the pastry onto parchment on a baking sheet. Score a one inch border around the edge of the pastry.
2. Brush with the beaten egg.
3. Put in an oven at 180 degrees for 5 minutes.
4. Spread the pesto over the middle section of the tart and line up the asparagus spears.
5. Crumble over the feta and bake for a further 7 minutes
6. Sprinkle over the herbs and drizzle with olive oil

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Lamb Shoulder, Giant Couscous & Roasted Veg Salad & Tahini Dressed Aubergine Sharing Feast

If you’re feeding a crowd for the Jubilee weekend and want a show stopping yet relatively simple sharing feast, look no further! Add a side of buttered Jersey Royals and there’s something to suit everyone including any vegetarian guests.

The Lamb

Ingredients:

• 1.6kg lamb shoulder
• 1 heaped tsp ground cumin
• 1 heaped tsp ground coriander
• 4 tbsp pomegranate molasses
• 10cm piece ginger finely chopped
• 3 garlic cloves crushed
• Juice of a lemon
• 2 tbsp olive oil
• 2 red onions chopped

Method:

1. Stab the lamb shoulder all over.
2. Combine the garlic, ginger, lemon juice, olive oil, cumin, coriander & pomegranate molasses in a bowl. Poor over the lamb.
3. Quarter your onions and put them in the bottom of a large casserole (or roasting tray).
4. Sit the lamb on top pouring any remaining marinade on top.
5. Put a lid on the pan or tightly cover with foil with a layer of grease proof underneath if using a roasting tray.
6. Put in the oven for 4-6 hours at 140 fan.
7. When ready carefully lift out the lamb. Drain the fat off from your juices. Pull the lamb apart with a fork, drizzle with the juices.

Pomegranate and Tahini Dressed Aubergines

These are delicious as a main meal with a side salad or serve as part of the sharing spread.

Ingredients for 4 as a main, or 8 as a side

• 4 aubergines halved lengthways
• 1 tsp Za’atar
• 1 tbsp olive oil
• ½ tsp salt and pepper
• 2 tbsp Pomegranate Molasses
• 3 tbsp Pomegranate seeds
• Fresh coriander leaves
• 2 tbsp toasted almonds

For the Tahini Dressing:

• 4 tbsp fresh tahini
• Juice of 2 limes
• 1 crushed garlic clove
• 1 tbsp olive oil

Method:

1. Whisk together the garlic, tahini and lime juice adding olive oil and more lime if it becomes too thick.
2. Score the aubergine flesh in a criss-cross pattern. Rub all over with the olive oil.
3. Sprinkle over the Za’atar, salt and pepper.
4. Put directly on the grill of a low-medium barbecue and cook for 20 minutes turning every two minutes. If the barbecue is too hot the aubergines will burn. You can turn up the heat for the final minute when you cook the aubergines flesh side down if you’d like char marks!
5. Alternatively follow the above instructions and cook on a griddle or place on a baking tray and roast in a hot oven for 25 minutes at 200 degrees.
6. Remove to a serving platter to rest. Drizzle over the pomegranate molasses, then the tahini dressing. Finally sprinkle with the toasted almonds, pomegranate seeds and coriander leaves.

Giant Couscous, Sweet Potato & Edamame Bean Salad with Moroccan Spiced Dressing

This salad can be served warm but I think it is best served cold. That means most of it (add the nuts, pomegranate seeds, coriander and dressing when you’re ready to serve) can be made up to 24 hours in advance.

Ingredients for 4 or 6-8 (as a side)

• 3 sweet potatoes peeled and cubed
• 1 tsp ground coriander
• 300g giant wholewheat couscous (also known as pearled couscous)
• 100g Frozen Edamame Beans
• 50g Pistachios
• 50g Pomegranate seeds
• Fresh coriander

The dressing:

Juice of a lemon
3 tbsp olive oil
1 tbsp Apple Cider Vinegar
1 garlic clove crushed
1/2 tsp Maldon salt
1tsp Ras El Hanout

Method:

1. Put the sweet potatoes on a roasting tray and sprinkle with the ground coriander and some salt and pepper. Drizzle with olive oil and roast for 20 minutes.
2. Boil the giant couscous for 20 minutes. Drain and drizzle with a little olive oil and give it a stir to stop it sticking together.
3. Leave to cool.
4. Pour boiling water over the edamame beans and leave to stand for a few minutes before draining.
5. Shake the dressing ingredients together in a jam jar.
6. Combine the couscous, sweet potatoes, edamame beans, pistachios and pomegranate seeds. Finish with the dressing and the fresh coriander.

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No-Cook Strawberry Cheesecake

This cheesecake is loosely based on an old favourite Mary Berry recipe of mine but I have made the biscuit base thicker, reduced the lemon curd and replaced the raspberries with strawberries! Minimal effort, this dessert just needs time in the fridge to set.

Ingredients for 1 cake to serve 8:

• 250g Gingernut biscuits
• 130g butter
• 500g mascarpone cheese
• 4 tbsp lemon curd
• Juice of a lemon plus zest to serve
• 600g fresh strawberries
• Fresh mint

Method:

1. Grease a loose bottomed 20cm cake tin and line the bottom.
2. Crush the biscuits in a bag using a rolling pin or blitz them in a food processor.
3. Melt the butter and mix the biscuit crumbs together with the butter.
4. Tip the biscuit/butter mixture into the bottom of the cake tin and refrigerate for an hour or longer.
5. Half a handful of the strawberries and arrange them around the outside of the biscuit base, cut side facing outwards.
6. Beat the mascarpone, lemon curd and lemon juice in a bowl.
7. Spoon the mascarpone mixture onto the middle of the biscuit base using a spatula to carefully level the mixture pushing it to the sides so that it holds the strawberries in place. Refrigerate for a minimum of 4 hours. Overnight is fine!
8. Finish by decorating with the remaining strawberries and fresh mint, grating the lemon zest over the top.

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Make sure to follow @annasfamilykitchen for more tasty recipes this summer and keep your eyes peeled for her new cookbook full of yummy family friendly recipes coming in September!