The Coronation of His Majesty The King will take place on Saturday 6th May 2023, with a Bank Holiday on Monday 8th May 2023

A moment in history, the extra Bank Holiday will see the nation come together to celebrate the official crowning of the new King Charles III.

 

From park picnics to street parties, at Wayfair there is something to make every kind of celebration suitably stylish - including wicker hampers, gingham napkins, picnic blankets, beeswax wraps and more.

 

With two brand new recipes created especially for the occasion - both with a subtle nod to the new King - Wayfair’s Resident Style Advisor shares her top tips to celebrate in style.
 

Picnicscaping 

The art of laying the picnic! It definitely doesn’t need to be as complicated as it sounds. There are a few essentials needed to create a picture perfect setting to gather with friends and family in the great outdoors. 

There’s something truly special about dining al fresco and enjoying some delicious food and drink al fresco. For larger gatherings, pack  wooden serving boards, enamel camping mugs, napkins and glass clip jars to safely store jams and pickles.

A true essential for any picnic of course, a picnic blanket! Whilst you can borrow blankets or throws from inside, a purpose-made picnic blanket will have a waterproof base, to keep you and your guests dry in the event of spring showers.

Street party style 

Bring out the tea, scones and cake stands! A key ingredient for any street party is the food - with plenty of buffet style sharing dishes and platters. Bunting will quickly give the space a celebratory feel and can be hung along tables or dressed as a centrepiece.

Choose tiered cake stands that will not only add height but allow you to add more treats, without taking up table space needed for plates and glasses. Pretty cake tins and stands with domes will help to keep your baked goods fresher for longer.

Part of the charm of street parties is the eclectic mix of serveware, tea cups and plates as neighbours gather items together for the occasion, so embrace the look and don’t try to be too uniform. It can help though to choose a loose colour scheme, an obvious one being red, white and blue. Floral patterns and prints are fitting for HRH love of gardening and nature.

Recipes fit for a King…

Sweet Peach & Raspberry Coronation Trifles
These delightful individual trifles are the perfect serve for garden parties and Bank Holiday gatherings. Raspberries, peaches and cream are paired with Welsh cakes, to celebrate the Royal who spent over 64 years as HRH Prince of Wales. 

Makes 4 individual trifles

Ingredients:
- 115g raspberry jelly cubes
- 100g raspberries
- 6 Welsh cakes, cut into quarters
- 500g ready-made custard
- 500ml double cream
- 2 tbsp caster sugar
- edible flowers, to decorate (optional)

For the peach puree:
- 1 x 420g tin peach slices in light syrup
- 1 tbsp golden caster sugar
- ​3 1/2 gelatine sheets

Method:
1. Add the jelly cubes to a heatproof jug and pour over 140ml of boiling water. Stir until the cubes have dissolved, then add 140ml of cold water and stir again. Divide the raspberries between the 4 trifle bowls, then pour the liquid jelly over the raspberries. Place in the fridge to chill for 4 hours, or until the jelly is set.
2. To make the peach puree, place the gelatine sheets into a bowl of cold water for 5 minutes to soften. Tip the peach slices and syrup into a saucepan, stir in the sugar and gently heat until warm but not boiling. Use a hand blender to blitz the peaches into a smooth puree, then stir in the gelatine sheets one at a time until dissolved. Set aside to cool until the puree is room temperature. Once the jelly has set, spoon the puree over the jelly and return to the fridge for a further 4 hours, or until the puree has set.
3. When you’re ready to assemble your trifles, place 6 Welsh cake quarters around the edge of each trifle dish, pressing them into the glass sides. Then spoon the custard into the middle, gently pushing it into the sides to fill the space around the Welsh cakes. Add the sugar to the double cream and whip until soft peaks form, then top each trifle with spoonfuls of whipped cream and edible flowers. 

 

Vegan version recipe of Sweet Peach & Raspberry Coronation Trifles

Makes 4 individual trifles

 

Ingredients:

- 1 pack vegan-friendly raspberry jelly cubes
- 100g raspberries
- 75g vegan-friendly sponge fingers
- 500g ready-made plant-based custard
- 500ml plant-based double cream
- 2 tbsp caster sugar
- edible flowers, to decorate (optional)

 

For the peach puree:
- 1 x 420g tin peach slices in light syrup
- 1 tbsp golden caster sugar
- 3 1/2 vegan-friendly gelatine sheets

 

Method: 
1. Make 280ml (half a pint) of jelly according to the packet instructions. Divide the raspberries between the 4 trifle bowls, then pour the liquid jelly over the raspberries. Place in the fridge to chill for 4 hours, or until the jelly is set.
2. To make the peach puree, place the vegan-friendly gelatine sheets into a bowl of cold water for 5 minutes to soften. Tip the peach slices and syrup into a saucepan, stir in the sugar and gently heat until warm but not boiling. Use a hand blender to blitz the peaches into a smooth puree, then stir in the gelatine sheets one at a time until dissolved. Set aside to cool until the puree is room temperature. Once the jelly has set, spoon the puree over the jelly and return to the fridge for a further 4 hours, or until the puree has set.
3. When you’re ready to assemble your trifles, cut the vegan sponge fingers in thirds and place around the edge of each trifle dish, pressing them into the glass sides. Then spoon the plant-based custard into the middle, gently pushing it into the sides to fill the space around the sponge fingers. Add the sugar to the plant-based double cream and whip until soft peaks form, then top each trifle with spoonfuls of the cream and edible flowers. 

Coronation Spritz Cocktail

Raise a glass with this garden-inspired spritz! Decorated with edible flowers, it tastes as good as it looks and can be easily made into a mocktail. 

Serves 1
Ingredients:
- 50ml peach juice
- 25ml raspberry-flavoured vodka
- 25ml peach schnapps
- juice of half a lime
- 150ml lemonade or ginger beer
- lime slices, to garnish
- edible flowers, to garnish
 
Method
1. Fill a large wine glass or tumbler with ice and a few slices of lime.
2. Pour in the peach juice, vodka, peach schnapps, and lime juice.
3. Top with lemonade or ginger beer, then garnish with edible flowers.
4. Stir before serving - enjoy!

Mocktail version recipe
Serves 1
Ingredients:
- 100ml peach juice
- 50ml raspberry cordial
- juice of half a lime
- 150ml lemonade or ginger beer
- lime slices, to garnish
- edible flowers, to garnish

Method: Fill a large wine glass or tumbler with ice and a few slices of lime. Pour in the peach juice, raspberry cordial and lime juice. Top with lemonade or ginger beer, then garnish with edible flowers. Stir before serving.

Find more ideas, advice and inspiration at Wayfair.co.uk.
 
ENDS
 
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