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Learning News

A way to mark the Coronation

Earlier this year, to mark the Coronation, we asked members to send in their recipe for a dish that was 'fit for a King'.

A panel of judges reviewed the recipes submitted and below are their top picks. The winning dish is a Pickling Mutton Masala made by Richmond Upon Thames u3a member Khatoon Noonan. The judges felt that the dish was not only creative but also reflected King Charles' desire for more sustainable meat choices. Below you will find Khatoon's winning recipe, a veggie alternative, plus two delicious runner-up dishes.

If you have made any of these recipes at home, we would love to know. Don't forget to take a picture before tucking in, and send it to us at This email address is being protected from spambots. You need JavaScript enabled to view it.


Winning recipe by Richmond-Upon-Thames member Khatoon

The judges were impressed by Khatoon's consideration of King Charles' preference for mutton, the use of kiwi pulp for the mutton marinade, and the easy-to-follow recipe that is full of flavour.

Khatoon explains some of the thought processes behind her recipe. You can also download a special celebratory coronation recipe card below.

Photo of a competition winner holding a pot with curry

Pickling Masala Mutton Curry

Mutton is a preferred meat of the British ethnic population. Though it is not available in main supermarkets, it is readily available from ethnic butchers and online from local farmers. It is a relatively cheaper and more gamey meat than lamb.

It also happens to be a favourite meat of King Charles III. A few years ago as Prince, King Charles ran a campaign to promote mutton to help sheep farmers to sell the older animals and help food chain and save the environment. Several restaurants joined the campaign and mutton dishes are regularly on the menu. My dish is a favourite of my family it is exotic, tasty and often forms a main dish for our celebratory dinners & lunches. It is a one pot dish and despite a long list of ingredients it is easy to prepare.

Serves
8 People

Ingredients for 8 Servings

For the pickling masala:

  • 1 Tbsp

    Black pepper

  • 2 Tbsp

    Black mustard seeds

  • 1 Tbsp

    Fenugreek seeds

  • 2 Tbsp

    Fennel seeds

  • 1 Tbsp

    Cumin seeds

  • 1 Tbsp

    Coriander seeds

  • 1 Tbsp

    Chilli flakes

For Marinade:

  • 1 Tbsp

    Crushed fresh ginger

  • 1 Tbsp

    Garlic

  • 2

    Ripe kiwi fruit, pulp

  • 1

    Large lemon, juice

For main dish:

  • 1 kg

    Off the bone leg of mutton, cut into cubes

  • 2 Tbsp

    Crushed fresh ginger

  • 1 Tbsp

    Crushed garlic

  • 250g

    Roughly chopped tomatoes

  • 2

    Large onions, roughly chopped

  • 3 Tbsps

    Pickling masala powder (recipe included) or 3 heaped Tbsps of storebought achari

  • 1.5 Tsp

    Salt

  • 250g

    Natural thick set yoghurt

  • 5 mugs

    Water

  • 150ml

    Cold pressed rapeseed oil

For the garnish:

  • Half a bunch

    Fresh coriander, chopped

  • Julienne 1 inch

    Fresh ginger

  • 4-6

    Fresh green chillies (I prefer to use Turkish mild long chillies.)

Method

For the pickling masala:

  1. Dry fry the ingredients for the pickling masala together in a frying pan.

  2.  Grind them in a coffee grinder to create a smooth powder. 

  3. Store in air tight container. Will keep for 3 -6 months, alternatively you can buy ready made powder from Indian supermarkets.

For the main dish:

  1.  Marinate meat in the marinade or 1-2 hrs. or over night.

  2. Blend onions and tomatoes in a blender to give smooth paste. Keep aside.

  3. Heat oil in a heavy pan. and fry ginger and garlic for three to five minutes. Add marinated meat pieces, fry for further ten minutes.

  4. Now add Pickling Masala or achari. Mix well before adding tomatoes and onion paste. Cook for further five minutes.

  5. Slowly add yoghurt and mix to prevent it splitting. When thoroughly mixed, add water and cook on medium heat for 40-60 minutes till meat is tender and sauce has thickened.

  6. Finally add salt, lemon juice and chillies halved and slit length wise. Cover and keep for 5 minutes.

    Serve in a deep bowl. Sprinkle coriander and ginger on the top. Serve with boiled rice, flat bread, and yoghurt raita.

Alex Connell, from Vegetarian for Life, has created a vegan alternative to this winning dish that you can read at the bottom of this page

Runner Up Recipes

Congratulations to our two runners up, Mal from South East London u3a with Chia Berries Brekkie, and Beverley from North Norfolk u3a with Cheesy Layered Potatoes.

Chia Berries Brekkie, made by Mal of South East London u3a

The theme of sustainability inspired me and I know how important this subject is to King Charles, who himself is an inspiration. I use vegan coconut milk yogurt and surprisingly you can now buy chia seeds grown in Britain. The vanilla essence and cinnamon are a nod to the Commonwealth, specifically the Caribbean where I am from. Some of the best berries I buy are from the Duchy range which until recently was headed up by Prince Charles.

For an important day like the Coronation, the King and Queen Consort will need nourishment and this little breakfast is a great way to start the day as it's packed with nutrition. This breakfast will energise the King and Queen Consort on the morning of the Coronation without being heavy or stodgy.

Photo of a Chia berry breakfast

Chia Berries Brekkie

This breakfast dish is low in calories and cholesterol free, the chia seeds have fibre, carbs, iron, calcium and iron. The berries are loaded with antioxidant, high in fibre, and keeps blood sugar low while fighting inflammation. This little bowl of goodness is fit for a King!

Serves
2 People

Ingredients for 2 servings:

  • 1 Cup

    Coconut Yoghurt

  • 2 Tbsp

    Chia seeds

  • 2 drops

    Vanilla Essence

  • Sprinkle of

    Cinnamon

  • To your preference

    Mixed berries

Method

  1. Wash a handful of British Berries and dry.

  2. Soak the chia seeds in coconut yoghurt overnight in the fridge.

  3. Add vanilla essence and cinnamon to the mixture and stir.

  4. Spoon the chia mixture into two small dishes.

  5. Arrange the berries on over the chia mixture.

Photo of a Summer Fruit Tart

Cheesy Layered Potatoes Fit for a King, made by North Norfolk u3a member Beverley

When my four children were growing up, this was always a reasonably priced dish to feed 6 of us with few ingredients. On its own, as a side or with a little cooked smoked lardons included in the layers, served with salad, it is delicious. It is a child friendly version of dauphonoise but we all grew to love it like this. I always make a scaled-up version when the family visit.

I used Duchy products, the company that King Charles himself set up in 1990. King Edward potatoes can be substituted to keep the royal connection theme.

Serves
1 person

Ingredients for 1 serving (ingredients can be increased to suit)

  • 50g

    Duchy organic mature cheddar cheese, grated

  • 25g

    Duchy organic English salted butter

  • 1 medium-large

    Duchy organic potato - thinly sliced

  • 1 medium

    Duchy organic onion - roughly diced

  • 250ml

    Duchy organic unhomogenised whole mlk

  • To taste

    Ground salt and black pepper

Method

  1. Preheat oven to 180°/gas mark 6

  2. In a medium sized ovenproof dish (I use a gratin dish), dot some of the butter over the base retaining a little for the finished dish.

  3. Beginning with a layer of potatoes, layer the grated cheese, chopped onion and potatoes until used up (holding a little of the grated cheese back.)

  4. Transfer the assembled dish to an ovenproof tray, then pour the milk carefully over.

  5. Grind a couple of twists of salt and pepper over the top.

  6. Sprinkle with a remainder of the grated cheese over the assembled dish.

  7. Cook in the preheated oven for about 45 minutes, depending on your oven.

    Test carefully that the potatoes are cooked through. If not, turn heat down and cook for a little longer.

  8. Enjoy.

Winning recipe adapted by Alex Connell from Vegetarian for Life

Chef Alex from charity Vegetarian for Life has created this vegan alternative of Khatoon's winning Pickling Masala Mutton Curry.

He has used aubergines, chickpeas and vegan natural yoghurt for his recipe and adapted the method accordingly.

Photo of aubergine curry and rice, garnished with lemon, chillis and coriander

Aubergine & Chickpea Achari Curry

This is a vegan alternative to the winning dish Cook for a King. Other than no meat the spice mix is the same albeit slightly reduced. I have used aubergines and chickpeas for a good flavour and texture.

Serves
8 People
Prep Time
1 hour for marination
Cooking Time
30 mins

Ingredients for 8 Servings

For the pickling masala:

  • 1 Tbsp

    Black pepper

  • 2 Tbsp

    Black mustard seeds

  • 1 Tbsp

    Fenugreek seeds

  • 2 Tbsp

    Fennel seeds

  • 1 Tbsp

    Cumin seeds

  • 1 Tbsp

    Coriander seeds

  • 1 Tbsp

    Chilli flakes

  • 4

    Dried Bay Leaves

For Marinade:

  • 1 Tbsp

    Crushed fresh ginger

  • 1 Tbsp

    Garlic

  • 2

    Ripe kiwi fruit, pulp

  • 1

    Large lemon, juice

For main dish:

  • 4

    Aubergines, cut into chunks

  • 2 Tbsp

    Crushed fresh ginger

  • 1 Tbsp

    Crushed garlic

  • 250g

    Roughly chopped tomatoes

  • 2

    Large onions, roughly chopped

  • 3 Tbsps

    Pickling masala powder (recipe included) or 3 heaped Tbsps of storebought achari

  • 1 Tsp

    Coriander powder

  • 0.5 Tsp

    Cumin powder

  • 0.5 Tsp

    Chilli flakes

  • 1 Tsp

    Salt

  • 100g

    Natural vegan yoghurt

  • 1 Can

    Chickpeas, drained

  • 200 ml

    Vegetable stock

  • 0.5

    Lemon juiced, save other half for garnish

  • 50ml

    Cold pressed rapeseed oil

For the garnish:

  • Half a bunch

    Fresh coriander, chopped

  • Julienne 1 inch

    Fresh ginger

  • 4-6

    Fresh green chillies (I prefer to use Turkish mild long chillies.)

Method

For the pickling masala:

  1. Dry fry the ingredients for the pickling masala together in a frying pan for approx 3 mins

  2.  Grind them in a coffee grinder to create a smooth powder. 

  3. Store in air tight container. Will keep for 3 -6 months, alternatively you can buy ready made powder from Indian supermarkets.

For the main dish:

  1. Coat aubergine in the marinade and leave for an hour.

  2. In a large non-stick pan fry the aubergine until cooked. Depending on the size of your pan this may need to be done in batches. Remove the cooked aubergines from the pan and set to one side.

  3. Blend onions and tomatoes in a blender to give smooth paste. Keep aside.

  4. Heat oil in a heavy pan. and fry ginger and garlic for three to five minutes. 

  5. Now add Pickling Masala or achari. Then add the coriander, cumin powders and chilli flakes. Mix well before adding tomatoes and onion paste. Cook for further 10 minutes.

  6. Slowly add yoghurt and mix to prevent it splitting. When thoroughly mixed, add the stock and chickpeas and cook on medium heat until the sauce has thickened.

  7. Add the cooked aubergine and cook for another 5 minutes.

  8. Finally add the salt and lemon juice, adjust seasonings as required.

  9. Serve in a deep bowl. Sprinkle coriander to garnish. Serve with boiled rice, flat bread, and yoghurt raita.

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