FIT FOR A KING (ON A BUDGET)
Former chef to The Royal Family creates Coronation recipes for less than £3.30 a head – cheaper than a takeaway coffee
● To celebrate the King’s Coronation, Asda has partnered with former royal chef Darren McGrady to release three regal recipes, with each dish costing less than £3.30 a head
● Inspired by King Charles III’s favourite foods, the recipes consist of three celebratory dishes including Coronation Crown Smoked Salmon Custards with Rocket & Horseradish Cream, Earthy Mushroom Risotto with Poached Eggs & Cheddar, and a Lemon and Blackcurrant Trifle with a Honey Custard
● Using only ingredients from Asda, the recipes show customers how to create their own ‘Banquet on a Budget’ ahead of the Royal Coronation
● The ingredients for each recipe are available to shop online at Asda.com from 20th April at a dedicated page HERE.
To help Brits across the country celebrate the King’s Coronation in regal fashion, Asda has partnered with former royal chef, Darren McGrady, to create a banquet of three luxurious recipes, with each dish costing less than £3.30 per person.
Fit for a king, the recipes include a starter, main and dessert, with each dish working out at under £3.30 a head – less than the average takeaway coffee. As a chef to the Royal Family for over 15 years, McGrady has used his unique personal insight and experience of the King’s personal tastes to curate the Banquet on a Budget, using ingredients from Asda.
As the cost-of-living crisis prevails, the recipes have been developed to help customers cook their own royal banquet at home, without the royal price tag. The menu includes Coronation Crown Smoked Salmon Custards with Rocket & Horseradish Cream as a starter, Earthy Mushroom Risotto with Poached Eggs & Cheddar as a main course and a Lemon and Blackcurrant Trifle with a Honey Custard for dessert.
A nod to King Charles III’s love of eggs and inspired by a memory of a young Prince Charles catching a salmon in the River Dee, Chef McGrady’s starter makes use of the impressive range of fresh produce from Asda. Designed to impress, the Coronation Crown Smoked Salmon Custards with Rocket and Horseradish Cream stand as the perfect recipe to cook royal-standard food quickly and easily without breaking the bank.
For mains, Chef McGrady suggests a vegetarian option with the Royal seal of approval – an Earthy Mushroom Risotto with Poached Eggs and Cheddar. “Mushrooms and Cheese have always been firm favourites of King Charles III, comments Chef McGrady. “I remember going foraging for mushrooms with him and preparing a delicious risotto with grated Cheddar and topped with a soft poached egg.” Delicious!
Following the decadent main course is a show-stopping royal dessert. “It’s no secret King Charles III has a passion for honey,” says Chef McGrady. “Taking inspiration from the official trifle recipe released by Buckingham Palace, this Lemon and Blackcurrant Trifle with a Honey Custard is a yummy combination of some of King Charles’ favourite ingredients.”
Combining citrusy sponge cake, homemade honey custard and a delicious glaze made from Asda’s Extra Special Blackcurrant Conserve, the Lemon and Blackcurrant Trifle with a Honey Custard stands as the perfect way to finish the banquet.
Speaking of the Banquet on a Budget recipes, Chef Darren McGrady said: “Given King Charles III’s passion for tradition and his taste for classic British ingredients prepared with simple flair, these recipes would definitely get the royal seal of approval. Having worked for the Royal Family for 15 years, I’m passionate about helping people to make royal quality food at home, whatever their budget.”
An Asda spokesperson said: “We believe everyone should have the chance to eat like a king or queen on Coronation Day, and every day – even if they don’t live in a palace. Chef McGrady’s recipes give customers the chance to create their own royal banquet at home. We believe the quality of our ingredients means that each dish will truly be up to royal standards, as well as being easy to follow from our dedicated online recipe page.”
