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'I’m a Royal chef – here are my top Coronation spread recipes'

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ok.co.uk

Shortly after graduating from the esteemed Tante Marie Culinary Academy, Carolyn Robb found herself cooking for none other than King Charles.

Following a nerve wracking interview and test run, Carolyn secured a job working as a chef at Kensington Palace where she worked between 1987 and 2000.

As a result, having spent 13 years cooking for the royals, it’s safe to say that the royal chef knows a thing or two about creating meals that are fit for a King.

So, as people across the world prepare to watch the monarch’s historic coronation, Carolyn shares four recipes that will go down a treat… Lemon and thyme cake Serves 10-12 “Made with yoghurt and olive oil, this light cake makes an eye-catching centrepiece.The aroma of fresh thyme brings back indelible memories of the gardens at Highgrove.” Ingredients For the cake Vegetable oil, for greasing 300g plain flour, plus extra for dusting 180ml light olive oil 2 free-range eggs 200g plain Greek yoghurt 250g caster sugar 2 tbsp finely grated lemon zest 1 tbsp baking powder For the syrup 60ml fresh lemon juice 6 fresh lemon thyme or common thyme sprigs 125g granulated sugar For the decoration 225g mixed strawberries, raspberries, blueberries and/or other seasonal berries 6 fresh lemon thyme or common thyme sprigs Icing sugar, for dusting Method Preheat the oven to 180°C/160°C fan/gas mark 4.

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