jubilee weekend.
JUBILATIONS!
The extra-long weekend for the Queen’s big celebration is a great time to gather outside – whether for a street party or in your garden. These generous dishes are designed for sharing: familiar favourites with fresh new flavours. It’s time to get excited!
Roast beef tray sandwiches
RECIPES: JULES MERCER PHOTOGRAPHS: DAN JONES FOOD STYLING: JULES MERCER & SOPHIE PRYN STYLING: SARAH BIRKS
Platinum Jubilee coronation chicken salad
Pea and watercress vol au vents with radish or smoked trout
Jubilee pork, ham and quail’s egg mini pies
Roast beef tray sandwiches
Serves 12
Hands-on time 40 min, plus standing and cooling
Oven
time 35-40 min
Easy traybake bread, a sort of Brit focaccia with condiments and some of the filling niftily built in, is the basis for these chunky sarnies. They’re a fun way to serve a crowd
EASY SWAPS
We’ve used British roast beef to fill these sarnies, but you can use anything you want: try prawns with greens and a dollop of mayo, or strong cheddar and sliced heritage tomatoes.
KNOW-HOW
To make horseradish sauce, mix equal amounts of hot horseradish and crème fraîche and season well.
For the dough
• 550g strong white bread flour
• 1 tsp salt
• 300-350ml lukewarm water
• 7g sachet or heaped tsp fast action yeast
• 1 tbsp honey
• 2 tbsp olive oil, plus extra for oiling
For the filling
• 2 tbsp wholegrain mustard
• 3 tbsp hot horseradish, plus homemade horseradish sauce to serve (see Know-how)
• 125g cherry tomatoes, halved
• 50ml olive oil
• 600g best quality British rump steaks
• 100g rocket
1 To prepare the dough, mix the flour and salt in a large bowl.
In a jug, measure out 300ml of the warm water and sprinkle the yeast over it, then stir in the honey and set aside for 10 minutes for the yeast to dissolve and bloom (activate and make bubbles that gather on the surface).
2 Pour the olive oil into the liquid, then pour this over the flour, mixing to combine to a soft dough. You may need extra water – add 25ml at a time. Knead for 5-10 minutes until smooth and elastic. Cover with a damp tea towel and set aside in a clean, lightly oiled bowl to rest until doubled in size.
3 Heat the oven to 200°C fan/ gas 7. Line a roughly 25cm x 35cm oven tray or roasting tin.
4 Divide the dough in half, then roll out each piece to roughly fit the tray/tin. Put one piece of the dough in the tray/tin, stretching it to fit to the edges. Spread over the mustard and hot horseradish, then distribute the tomato halves evenly over it. Drizzle over half the olive oil, then put the second dough piece on top. Press into the dough with your fingers to create dimples, then drizzle over the remaining oil and season well.