Smoked mackerel pate

Here in the UK, summer is beckoning.

On the allotment, the climbing beans have been planted and are starting to twist their way up the bamboo canes; the Charlotte potatoes are poking up through the soil and Swiss chard and beetroot, sown a few weeks ago have germinated and are growing away nicely.

At Fenland Lottie, our thoughts turn to lighter meals in keeping with the warmer weather and longer days.

A favourite for a quick and easy lunch is this smoked mackerel pate; not so much a recipe, more a list of ingredients to be whizzed together in a food processor. 

Serve with some toasted sourdough and a simple green salad for a delicious lunch.

Meanwhile, the long Jubilee weekend celebrating the Queen's 70 year long reign, is just 3 weeks away. We have our fingers crossed for some warm and sunny weather.

Food, it seems, is always associated with celebrations. Seventy years ago, when the Queen, upon the untimely death of her father, unexpectedly  became our new monarch, a recipe was invented to mark the occasion. Coronation Chicken, a delicious dish of poached chicken in mildly spiced mayonnaise, has stood the test of time and still remains a favourite.

For Queen Elizabeth's Platinum Jubilee, a competition was launched to find a Platinum Jubilee Pudding. 

Entries were invited from the general public, and 5,000 people took up the challenge. 

This week Jemma Melvin was announced the winner, with an amazing and delicious looking Lemon Swiss Roll and Amaretti Trifle. It certainly looks like a pudding fit for the Queen!

Speak soon

Annie

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