How to next-level yourjubilee lunch
From creating an epic playlist to rustling up the perfect Pimm’s and a showstopping Union Flag jam tart, here’s how to make your party platinum grade
You’ll be the queen of the street party wearing this beautiful floral headdress. Simple to make, with no sewing required, it will be the crowning glory to your Jubilee outfit. Crafting expert Christine Leech breaks down how to make one in the video above.
TIP: If you don’t have a glue gun, you can still make this headdress. Just cut the flowers as before, but replace the glue with a couple of stitches to hold the flowers closed. Also, stitch the flowers to the velvet before you use double-sided tape to fix the velvet to the headband.
TIP: Make a sustainable version using fabric from clothes you’ve outgrown, plus ribbons collected from past gifts or fancy shopping bags.
Music can make or break a party, so if you’re planning on holding any celebrations for the Queen’s Platinum Jubilee, you’ll want a soundtrack that strikes the right note. We’ve done the hard work for you by creating a Spotify playlist on the John Lewis channel, so click on the button below, or read on to see what made the cut.
Milanollo, The Regimental Band of The Coldstream Guards
Start things off as you mean to go on with this patriotic pompy march.
Sing, Gary Barlow & The Commonwealth Band featuring Military Wives
Co-written by Andrew Lloyd Webber, this track was picked by the Queen as a nod to her love of military music and pipe bands.
Cheek to Cheek, Fred Astaire
Enjoy waltzing around the room (or down the middle of the street) to this romantic tune from the soundtrack to the 1935 musical Top Hat.
The White Cliffs Of Dover, Vera Lynn
No Platinum Jubilee playlist would be complete without a track from Vera Lynn, who became a national heroine when she sang this song during the Second World War.
Leaning on a Lamp Post, George Formby
This uplifting little ditty is bound to get everyone on their feet, dancing around to the sound of George and his brilliant ukulele.
The Joker and The Queen, Ed Sheeran
Ed performed this track at last year’s Royal Variety show, making it a solid selection for your playlist.
Your Song, Elton John
This has a special royal connection, because it was sung by Ellie Goulding as Kate and William enjoyed their first dance as a married couple back in 2011.
Love Me Like You Do, Ellie Goulding
Speaking of Ellie, who’s one of Kate Middleton’s favourite singers, we think this 2015 anthem is the perfect track to stick on mid-way through the party, when everyone is full of Victoria Sponge and needs a lift.
A Moment Like This, Leona Lewis
Leona has performed in front of the Royal family for years, which is why this track is just the thing to mark ‘a moment like this’.
Top of the World, The Carpenters
A joyful 1972 throwback that will please all generations with its happy-go-lucky country vibes.
God Save The Queen
Too much? Never! Play this loud and proud, then sit back and realise how many of us aren’t too sure of the lyrics.
This supersized version of the classic British bake from Waitrose is as fun to make as it is to share. We’ve chosen a Union Flag design here, but think of that shimmering jam surface recipe as a blank canvas for whatever lattice, cut-out or pattern you desire.
Prep: 30 minutes + chilling and cooling
Cooking: 1 hour
For the pastry
- 30g unsalted butter
- 150g full-fat soft cheese
- 300g plain flour, plus extra for dusting
- ½tsp fine sea salt
For the filling
- 500g raspberries (defrosted, if frozen)
- 450g golden granulated sugar
- 1 lime zest
- 1 small egg, beaten
- Crème fraîche, to serve
1. Take the butter and soft cheese out of the fridge to come to room temperature before making the pastry. Put both ingredients in a food processor and whizz until combined. Gradually pulse in the flour and salt until it starts to come together, then tip onto a lightly floured work surface and knead briefly to bring together. Shape the pastry into a disc, then wrap and chill for at least 1 hour.
2. To make the jam, tip the raspberries into a large, heavy-based pan and bring to the boil. Reduce the heat and simmer for 2 minutes, until the berries have started to break down. Add the sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 5 minutes without stirring until the mixture reaches 105ºC on a sugar thermometer (you can also test if the jam has reached setting point by spooning a little onto an ice-cold plate from the freezer, then leaving for a minute – if it wrinkles when pushed gently, it’s ready). Remove the pan from the heat and leave to cool completely.
3. Preheat the oven to 200ºC, gas mark 6. Cut 1/3 off the pastry dough and return it to the fridge. On a lightly floured work surface, roll out the remaining pastry until about 0.3cm thick and use to line a 23cm fluted tart tin, trimming any excess overhanging. Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5-7 minutes, until crisp and sandy. Set aside to cool a little.
4. Roll out the remaining pastry to a 0.3cm thickness. To decorate with a Union flag design, use a ruler and a sharp knife to cut out 2 x 2.5cm-wide strips and 2 x 1.5cm-wide strips for the vertical and horizontal stripes of the flag. Cut out 4 x shorter 2cm-wide strips and 4 x shorter 1cm-wide strips for the diagonal stripes. Once the jam is cool, stir in the lime zest, then pour it into the pastry case and spread evenly. Use the pastry strips to create the flag pattern on the tart, with the wider strips underneath to represent the white parts and the thinner strips on top for the red parts. You’ll need to use a sharp knife to cut the angles for a neat fit. Press the ends of the stripes into the edge of the pastry case, using the pressure to trim the excess pastry against the edge of the tin. Brush with the egg, then bake for 25 minutes, until the pastry is golden. Leave to cool, then serve with crème fraîche.
Each serving contains: 2055kJ; 491kcals; 25g fat; 16g saturated fat; 59g carbohydrate; 41g sugars; 3.8g fibre; 5g protein; and 0.4g salt
Recipe: Emily Gussin. Photographer: Andrew Burton. Food stylist: Katie Marshall. Stylist: Cynthia Blackett. Art director: Katerina Varnavides
It’s always Pimm’s o’clock in summer, but we’re also betting it’s set to be the number one accompaniment to the Platinum Jubilee celebrations. Almost as British as a cup of tea, the drink was invented in London in the 1840s by James Pimm and used as a digestive tonic. Queen Victoria enjoyed it with lunch, and it made its debut at Wimbledon in 1971. Click on the video button below to see how to make the iconic quintessentially British drink.
Please drink responsibly: drinkaware.co.uk