Royal £4.30 superfood dinner recipe – as King Charles developed ‘obsession’ over one vegetable
What comes to mind when you think of the Royal Family’s culinary preferences? Perhaps it’s feasting on roasted pheasant, indulging in caviar or enjoying lavish banquets within the majestic confines of Buckingham Palace.
Yet, Tom Parker Bowles now suggests this isn’t always the case. Released just last week, the Royal’s book ‘Cooking & The Crown’ details more than one hundred recipes eaten from Queen Victoria’s reign to King Charles III.
While the book does include some extravagant dishes , including ‘Pommes Elizabeth’ and ‘Pudding au Pain et aux Cerises’, there’s certainly some recipes that are easy enough to try at home. So, I thought, why not give one a go?
The recipe that especially caught my eye was ‘Fresh Pappardelle’, served with toasted mushrooms in a simple white wine sauce. The book reveals that mushrooms are ‘somewhat of an obsession’ for both Queen Camilla and King Charles, who are both ‘deeply competitive’ about collecting them.
“In the late summer, porcinis (also known as penny buns or ceps) are particularly abundant in Scotland, as are the apricot-scented chanterelles, birch bolete and wood hedgehog,” Tom penned. “The wild harvest is either cooked fresh, preserved in butter or dried for use throughout the year.”
Dropping into my local Asda, I picked up eight key ingredients for the recipe. Fresh pappardelle (£3.25), fresh parsley (60p), olive oil (£3.75), mushrooms (80p), parmesan cheese (£3.60), butter (£1.89), garlic (75p) and a mini bottle of white wine (£2.75).
