A Royal Cookbook: Seasonal Recipes from Buckingham Palace by Mark Flanagan and Edward Griffiths

Search this book for Recipes »

  • Crown of asparagus with crab and mango (Couronne d'asperges aux crabes et mangue) (page 39)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Summer; English; French
    • Ingredients: asparagus; chives; Alphonso mangoes; sun-blushed tomatoes; limes; crème fraîche; mizuna; walnut oil; rocket; frisée lettuce; white crabmeat
    show

  • Paupiette of sole with watercress mousse (Paupiette de sole au cresson) (page 43)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Mousses, trifles, custards & creams; Main course; Summer; English; French
    • Ingredients: Dover sole fillets; eggs; whipping cream; watercress; flatleaf parsley; baby spinach; peas; broad beans; sprouting broccoli
    • Accompaniments: Beurre blanc sauce
    show

  • Beurre blanc sauce (page 44)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    show

  • Sablé Breton with English strawberries and lemon cream (Sablé Breton aux fraises) (page 47)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Mousses, trifles, custards & creams; Pies, tarts & pastries; Dessert; Summer; English; French
    • Ingredients: egg yolks; lemons; caster sugar; eggs; unsalted butter; strawberries
    show

  • Langoustines Lossiemouth (Langoustines à la Lossiemouth) (page 57)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Sauces for fish; Appetizers / starters; Fall / autumn; French; Scottish
    • Ingredients: langoustines; baby spinach; shallots; tomato concassé; tarragon; milk; butter; bay leaves; cloves; strong cheddar
    show

  • Partridge hotpot (Hotpot au perdreau) (page 61)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Stews & one-pot meals; Main course; Fall / autumn; English; French
    • Ingredients: potatoes; sausage meat; carrots; leeks; dry cider (alcohol); thyme; bay leaves; game broth; red-legged partridges
    show

  • Rhubarb and white chocolate parfait (Parfait au chocolat blanc et rhubarbe) (page 65)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Ice cream & frozen desserts; Dessert; Fall / autumn; English; French
    • Ingredients: rhubarb; vanilla pod; egg yolks; caster sugar; whipping cream; white chocolate; lustre dust; eggs; cocoa
    show

  • Arbroath smokie, leek and courgette tart (Quiche d'Arbroath smokie et poireaux) (page 77)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Pies, tarts & pastries; Appetizers / starters; Winter; French; Scottish
    • Ingredients: eggs; Arbroath smokies; double cream; thyme; peppercorns; bay leaves; courgettes; leeks
    show

  • Roasted loin of Balmoral venison (Longe de venaison de Balmoral) (page 81)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Sauces for meat; Winter; Scottish
    • Ingredients: thyme; shallots; carrots; juniper berries; sherry vinegar; redcurrant jelly; Port wine; venison stock; girolles mushrooms; pink fir potatoes; venison loin
    show

  • Apricot crêpes soufflées (Crêpes soufflées d'abricots) (page 85)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Pancakes, waffles & crêpes; Dessert; Winter; English; French
    • Ingredients: eggs; caster sugar; double cream; apricot preserves; store-cupboard ingredients
    show

  • Eggs Drumkilbo (Oeufs Drumkilbo) (page 93)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Egg dishes; Appetizers / starters; Spring; English
    • Ingredients: hard-boiled eggs; prawns; plum tomato; chervil; gelatine leaves; mayonnaise; ketchup; anchovy essence; Worcestershire sauce; parsley; chives
    show

  • Cutlets of Windsor lamb with sauce paloise (Côtelettes d'agneau de Windsor) (page 97)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Sauces for meat; Main course; English; French
    • Ingredients: herb oil; French-trimmed lamb cutlets; asparagus; Jersey Royal potatoes; mint; shallots; egg yolks
    show

  • Herb oil (page 98)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Dressings & marinades; Spring; Vegetarian; Vegan
    • Ingredients: olive oil; thyme; rosemary; basil; marjoram
    show

  • Blackcurrant sorbet (Sorbet au cassis) (page 101)

    from A Royal Cookbook: Seasonal Recipes from Buckingham Palace A Royal Cookbook by Mark Flanagan and Edward Griffiths

    • Categories: Ice cream & frozen desserts; Dessert; Spring; English; French; Vegan
    • Ingredients: caster sugar; liquid glucose; blackcurrants
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1905686781
  • ISBN 13 9781905686780
  • Published May 26 2014
  • Format Hardcover
  • Page Count 120
  • Language English
  • Countries United Kingdom
  • Publisher Royal Collection Trust
  • Imprint Royal Collection Trust


Other cookbooks by this author