The Great British Bake Off judge DamePrue Leith has given her stamp of approval toKing Charles’ Coronation quiche – saying it was “absolutely delicious”.
The chef and TV presenter became one of the first people to try theofficial coronation pastry at a special Big Lunch at Westminster Abbey on Tuesday, attended by faith leaders from across the country.
Hosted by the Dean of Westminster, the outdoor event was organised to inspire people to organise their own celebratory events, showing how food can bring together people of all faiths and backgrounds.
Tens of thousands of street parties are expected to be held during the coronation weekend, with people encouraged to come together across the country for the Coronation Big Lunch on Sunday May 7.
The coronation quiche, made with spinach, broad bean or edamame beans and tarragon, had been baked in the Buckingham Palace kitchen and was transported byPrince Edwardto the Abbey to share with faith leaders.
A Big Lunch ambassador, Dame Prue, 83, praised the dish for being “seasonal”.
She said: “The quiche was absolutely delicious.
“There was no soggy bottom, the custard was not overcooked and dry, and the balance of tarragon was perfect – a really good quiche.
“Quiche is universal. Even cold, if the ingredients are right and the pastry is nice and buttery, it will taste great.
“I remember when quiche Lorraine was something very special 60 years ago. It is still one of the best pastries to make.”
The quiche recipe was chosen by the King and Queen Consort because it works as a sharing dish, can be served hot or cold, suits a wide range of dietary requirements and can be easily adapted to suit different tastes.
The palace also said it tasted delicious and had the benefit of not being too complicated nor requiring costly or hard-to-source ingredients.
As the Duke of Edinburgh cut Dame Prue a slice of the quiche, he joked: “We’re not going to do a bake off”.
She replied: “It better taste as good as it sounds.”
After sitting down for lunch with faith leaders from across the UK, Dame Prue hailed the ability of food to bring communities together.
“Food is not just about nutrition,” she said.
“It’s the glue that sticks families together, it is how you make friends, and it’s the thing that allows you to talk to each other.”
She praised the variety of cuisines that are available in Britain and said not being a good cook should not be an obstacle to organising a Big Lunch celebration.
“If you remember what happened at the Queen’s Jubilee, people really were out in the streets and there were tables full of every kind of national dish you could think of. That’s what Britain’s supposed to be about.”
Dame Prue said her own coronation plans involve cooking a salmon wrapped in puff pastry and shaped “like the King’s head on a stamp”.
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