Recipes from good ol’ Uncle Roland Rotherham, as mentioned on his show broadcast daily during carnival week 2016.


Recipes for “Jubilee Special”

(Royal favourites)

Avocado Britannia

This delightful avocado dish is often used as a first course during royal dinners or lunches. It was initially designed by Mr Venning who was the royal chef de cuisine during the royal tour of Australia and New Zealand during 1970 when the royal yacht was the primary form of transport used by the Queen and her household. This still remains a firm favourite of H.M. the Queen.


Serves 2

1 large, ripe avocado, halved and de-stoned
Juice of 1 large lemon
2 tbsp large cooked prawns
1 sprig dill, finely chopped
1 small red shallot, finely chopped
1 tsp chopped parsley
1 pinch cayenne
1 tbsp sour cream

Using a spoon remove the flesh from each pear half. Mash with the lemon juice. In a bowl mix together the remaining ingredients, reserving the cayenne. Spoon the avocado back into each half leaving a well in each centre. Spoon into the centre well the prawn mix and lightly sprinkle with the cayenne. You may also garnish with the zest of the lemon used for juicing.

Cherry Crème Brulee

Here we have a delight of choice from the Prince of Wales. This dish is superb when served plain but the addition of the cherries and the cherry brandy give a real lift. Actually, his royal highness was caned at Gordonstoun School for drinking cherry brandy illicitly. Can’t say I blame him for trying it!


Serves 4

1 pint double cream
4 egg yolks
3 oz caster sugar
1 ½ tsp vanilla extract
1 cup stoned cherries
½ cup cherry brandy
Soak the cherries overnight in the cherry brandy. Set oven to 160 c. In a double boiler heat the cream to just below boiling. Mix together the cream, vanilla, egg yolks and 2 oz of the sugar. Divide the cherries in 4 individual dishes and spoon over some of the brandy used in the soaking. Pour over the egg mix and bake in the oven for 45 minutes or until set. Allow to cool and sprinkle with the remaining sugar. Either place under the salamander or use a blow torch to brown the crust.

Summer Pudding

This perfect pudding is a staunch favourite of many of us but it remains the queen’s first choice when offered. You may, in this dish, soak the bread or brioche in vermouth first for a truly adult pudding treat.


Serves 4 (or me)!

6 slices of white bread or brioche, crusts off
8 oz rhubarb, prepared
4 oz redcurrants
4 oz blackcurrants
8 oz strawberries
4 oz raspberries
6 oz sugar
2 tbsp water or vermouth

Line a dish in the usual way using the bread/brioche. Put all the fruit except the strawberries and raspberries into a pan with the sugar and water/vermouth. Heat until the fruit is almost soft then add the strawberries and raspberries and heat through for 2 minutes. Spoon into the prepared dish. Place on the bread/brioche lid and weight down and cool. Serve with whipped cream.

Gilded Ginger Biscuits

From the reign of Charles 2nd. Ginger was enormously popular throughout the 17th and 18th centuries. This was one of the kings favourites and is also served with shortbread gilded in the same fashion. These were dipped into stewed rhubarb and thoroughly enjoyed by all at court.


Makes about 18

4 oz butter
1 tbsp syrup
3 oz brown sugar
6 oz self raising flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 pinch of salt

In a pan slowly melt together the butter, syrup and sugar. In a bowl sift together the salt, flour, bicarbonate of soda and ginger. Add them to the pan and mix well. Place the mix in small heaps on a baking tray flattening slightly and bake for 10-15 minutes at 180 c or until golden. Gild using edible gold leaf and serve with fruit compotes.


Now here is surprise, treat from the court of Richard 2nd. These were used a small nibbles or sweetmeats and accompanied many meals on the royal table. During the medieval period people had a very sweet tooth, far more so than now.


Makes lots

1 lb mixed apples, pears, quinces or crab apples.
1 cup of sweet white wine
1 tbsp honey
1 tsp grated cinnamon
1 tsp grated ginger

Place all the ingredients into a large pan and cook together stirring regularly until the fruits are soft. Sieve through to remove the skins and pips and return to the heat. Continue to cook gently until the mix thickens into a paste and remove, cool slightly and roll into small balls.

Stewed Cucumbers

From the court of Queen Anne, this vegetable dish was highly sought after. It serves as an accompaniment to fish particularly well. During her reign the diet of the court was notorious for its extravagance yet this particular dish is simply super, even to today’s tastes.


Serves 6

2 large cucumbers, thickly sliced but not peeled
4 medium onions roughly chopped
1 ½ cups red wine
2 tbsp seasoned flour
2 oz butter
¾ cup water

In a pan place the onions and cucumbers with ¼ cup of the wine into a pan and cook for 10 minutes. Drain onto kitchen towel and toss in the flour. In a frying pan melt the butter and fry the cucumber until they colour then slowly add the remaining wine. Add the water if it looks to be too dry. Simmer for 3 minutes and serve straight away. Also good on toast.

Spinage With Toasts

Here we are visiting the Hanoverians. Spinage (or spinach) was served often as it was found to versatile and easy to cook. This delight dates back to the reign of George 2nd and makes a terrific supper dish.


Serves 6

3 lb fresh spinach
2 oz butter
2 chopped onions
1 tsp nutmeg
Juice of 2 oranges
1½ cups very thick cream
6 hard boiled, chopped eggs
Slices of toast

In a pan place the spinach, butter, nutmeg and a little salt and pepper and cook until wilted. Drain then return to the pan with the onions and eggs. Stir in the cream and then slowly add the orange juice whilst stirring. Serve on the toast. Yum!