Shortly after graduating from the esteemed Tante Marie Culinary Academy, Carolyn Robb found herself cooking for none other than King Charles. Following a nerve wracking interview and test run, Carolyn secured a job working as a chef at Kensington Palace where she worked between 1987 and 2000.
As a result, having spent 13 years cooking for the royals, it's safe to say that the royal chef knows a thing or two about creating meals that are fit for a King. So, as people across the world prepare to watch the monarch's historic coronation, Carolyn shares four recipes that will go down a treat.
Serves 10-12
"Made with yoghurt and olive oil, this light cake makes an eye-catching centrepiece. The aroma of fresh thyme brings back indelible memories of the gardens at Highgrove."
Ingredients
For the cake
For the syrup
For the decoration
Method
Makes about 30
"Light, crisp and summery, these savoury pastries are so moreish. I use homemade pesto, as the flavour and colour are worlds better than shop-bought pestos, especially if you use home-grown herbs."
Ingredients
For the pesto
Method
Makes 12
"In this recipe, crisp, golden filo pastry shells are filled with a gorgeous vanilla mousse and topped with tart rhubarb - a heavenly marriage of crunchy, creamy and tangy."
Ingredients
For the mousse
For the decoration
Method
Makes 12 "bunches"
"English asparagus wrapped in dry-cured Cumbrianham was served at Harry and Meghan's wedding. In this recipe, prosciutto - a stand-in for the Cumbrian ham - wraps neatly around the asparagus spears, and the concealed chive cream cheese is a delicious surprise."
Ingredients
Method
Tea at the Palace by Carolyn Robb, (£14.99, White Lion Publishing) is available now and can be purchased from retailers including Amazon and WHSmith.
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