As monarch, King Charles has access to some of the best chefs and ingredients out there. He's known for his “local, simple and seasonal” approach to food, according to his former chef Carolyn Robb and when he can find space in his busy schedule and public engagements, he likes to choose his meals from a personal menu book.
Charles particularly enjoys anything containing venison or pheasant from one of his royal estates, but his foodie interest isn’t limited to fancy cuisine. In fact, His Majesty reportedly has a wide ranging palette.
From wild mushroom risotto to organic pork chops, here are four recipes based on ingredients we know he loves. Have a go at preparing these and you'll soon be eating like a King…
Wild mushroom risotto with wild garlic
Serves 4
Ingredients
- 100g unsalted plant butter
- 1 small onion, diced
- Sea salt and freshly ground black pepper
- 1.2l vegetable stock
- 150g wild Chanterelle mushrooms, sliced
- 300g risotto rice
- A few sprigs of thyme, plus extra to serve
- 50g wild garlic, finely chopped
- 100g vegan Parmesan, plus a few shavings to decorate
- 3 tbsp olive oil
Method
Organic pork chops with rhubarb sauce
Serves 4
Ingredients
- 100g rhubarb, cut into 5cm lengths
- 1 red onion, sliced
- 3 garlic cloves, bashed with skin on
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil, for drizzling
- Sea salt
- 1 tbsp butter
- 4 sprigs of rosemary
- 4 organic pork chops
- New potatoes with butter, snipped chives and sliced radishes, and steamed broccoli, to serve
Method
Elderflower panna cotta
Serves 4
Ingredients
- 3 gelatine leaves
- 200ml milk
- 250ml double cream
- 50ml elderflower cordial
- 1 tsp vanilla extract
- Mixed berries, to serve
Method
Lemon polenta cake with wildflower honey drizzle
Serves 10-12
Ingredients
For the cake
- 200g soft unsalted butter, plus some for greasing the baking tin
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta
- 11⁄2 tsp baking powder
- 3 large free-range eggs
- Zest of 2 lemons (save the juice for the syrup)
- For the drizzle
- Juice of 2 lemons
- 1 tbsp icing sugar
- 4 tbsp wildflower honey
- Edible flowers, to decorate
Method
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