Coronation mayonnaise

  • Combine 8 tbsp mayonnaise (homemade or shop-bought), 2 tsp garam masala, 2 tsp curry powder, 2 tbsp mango chutney and a pinch of salt. Refrigerate for the spices to mellow for a minimum of four hours, ideally overnight.

Picnic piccalilli

  • Cut 300g washed mixed vegetables (such as cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots or peppers) into even bite- sized pieces. Place in a bowl and sprinkle with 1 tbsp sea salt. Mix well, then cover with a tea towel and set aside for 4-8 hours.

  • Rinse the vegetables with cold water, then drain thoroughly and pat dry. In a bowl, mix together 10g cornflour, 1 tsp ground turmeric, 2 tsp English mustard powder, 1⁄2 tsp mustard seeds, 1⁄4 tsp crushed cumin seeds and 1⁄4 tsp crushed coriander to a smooth paste with 20ml apple cider vinegar.

  • Put 180ml apple cider vinegar into a saucepan with 50g granulated sugar and 1 tsp honey and boil.

  • Pour a little of the hot vinegar mixture over the blended spice paste, stir well and return to the pan. Bring gently to the boil for 3-4 minutes.

  • Remove the pan from the heat and carefully add the vegetables.

  • Spoon into a clean jar and seal immediately.

Homemade mayonnaise

  • Stir together 2 egg yolks and 1 tbsp Dijon or wholegrain mustard. Season with salt and pepper and whisk until combined.

  • Place 200ml sunflower oil and 50ml olive oil in a small jug. Whisking the egg mixture constantly, add a small drop of oil and whisk until completely combined, then add another drop.

  • Continue whisking and adding the oil one drop at a time until thickened. Once you’re confident the mixture is coming together, you can add the oil a little faster, but be patient – adding it too quickly will cause the mayonnaise to split and curdle.

  • If you feel it’s too thick, add a splash of warm water.

  • Once all of the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in 2 tsp vinegar or lemon juice and season to taste.


Balsamic caramelised red onion chutney

  • Cook 10 thinly-sliced red onions, a sprig of thyme and 2 tbsp olive oil in a pan over a low heat for about 20 minutes.

  • Once the onions are dark and sticky, add 200g brown sugar, 200ml balsamic vinegar and 100ml apple cider, red wine or white wine vinegar.

  • Simmer for 30 minutes, until the chutney is thick and sticky.

  • Pour the chutney into hot, sterilised jars and let cool.