The experts guide to jubilee food, drink and fashion | Times2

by Tony Turnbull

Ill tell you what I wont be making, and thats coronation chicken. Chicken, jam, mayonnaise and raw curry powder? No thank you. And not the jubilee trifle either. I reckon Id have to write off both bank holidays just to make the Swiss rolls, St Clements jelly, amaretti biscuits and custard, and that wouldnt leave enough time for getting gently sozzled sorry, I mean toasting the Queen in the sunshine.

So it will be steamed English asparagus to start. Its our patriotic duty to make the most of the short season while we can (and, frankly, high treason to give the imported stuff so much as a second glance). I like it with olive oil and balsamic vinegar and perhaps