ROYALLY INSPIRED

Explore the tastes and traditions of the monarchs with a collection of recipes from Tom Parker Bowles foodie, author and son of Queen Camilla

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JAM PUFFS

Makes 12 to 16

INGREDIENTS

• all-purpose flour, for dusting

• 1 (14 to 16 oz) frozen puff pastry, thawed

• 1/3 cup jam or marmalade

• 1 egg, beaten

• confectioner's sugar, for dusting

• heavy cream, for serving (optional)

1. Preheat the oven to 350° F. Dust your work surface with the flour and roll out the pastry to a thickness of no more than 1/16 inch. Chill the pastry for 15 minutes. Using a 3-inch-round biscuit cutter, stamp out 12 to 16 pastry rounds.

2. Spoon a scant teaspoon of the jam in the centre of each pastry round. Lightly brush around the jam with the beaten egg and fold the pastry in half to form a half-moon. Use your finger and thumb to press around the edges to seal, and use a fork to crimp the edges of each parcel. (Do not prick the top, as this will let the filling out.)

3. Place on a parchment-lined baking sheet and chill for 15 minutes.

4. Bake the puffs on the middle rack of the preheated oven until golden brown, 18 to 24 minutes. Let cool, then lightly dust with confectioner's sugar and serve with cream, if desired.

POACHED TROUT & LANGOUSTINE SALAD

Serves 8 to 10

INGREDIENTS

• 1 (11/2 lb) skinless ChalkStream trout, Arctic char or salmon fillet

• 20 to 30 fresh langoustines (live is best, if you can find them) or 1 lb extra-jumbo (16/20) shrimp, peeled, tailed and deveined

• 10 quail eggs or 5 chicken eggs

• 4 oz mixed-leaf salad (depending on the season, I like to include a variety of strong-flavoured leaves, such as arugula, mizuna and watercress, with added herbs like chervil and dill)

• 8 oz green beans, cooked