The former royal chef to TRH The Prince & Princess of Wales, Prince William, and Prince Harry shares 50 of her best-loved Christmas recipes, set against a backdrop of historical royal Christmas traditions.

Some of Britain’s best-loved Christmas traditions are brought to life in this colourful collection of recipes. Former royal chef Carolyn Robb presents 50 festive ideas that will inspire cooks and ‘lovers-of-Christmas’, of all ages. Set against a backdrop of historical royal traditions and 8 splendid palaces, the recipes in this book offer an authentic, yet contemporary, taste of the timeless tradition of a British Christmas; featuring everything from a Gingerbread Village to Bramble Vodka, Blue Cheese and Walnut Biscuits to Tomato and Sweet Red Pepper Relish.

ROYAL INSIDER: Carolyn Robb served as a personal chef to the Royal Family for 13 years, creating everything from intimate family meals to formal events.

50 RECIPES: This collection includes something for everyone including a breakfast menu fit for a King, magical edible creations for children and even Christmas preserves.

INSPIRING IMAGES: Filled with beautiful food photography and inspiration for creating a festive feast fit for a Queen!

PALACE TOUR: Take a virtual visit to 8 splendid royal palaces.

FOR ALL SKILL LEVELS: With easy-to-follow instructions, cooking tips, alternate ingredients suggestions and stunning photgraphs and images, cooks of every skill level can create beautiful Christmas treats and gifts.

A ROYAL GIFT: This book is perfect for the anglophile in your life who can’t get enough festive British cooking, baking and gifting.

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Crown Pavlova

This pavlova makes a noble centerpiece for Christmas dinner. The white meringue with its tiny silver sparkles and filling of red fruits and fresh green herb sprigs looks fantastically festive. However, a “tropical” crown filled with mango, passion fruit, pomegranate, pineapple, kiwifruit, and star fruit and sprinkled with toasted coconut flakes is equally spectacular.

FOR THE MERINGUE

1½ cups (300 g) superfine sugar

⅔ cup (160 g) egg whites (from about 5 eggs)

Vegetable oil for the tart ring

Pearl sugar (see Chef’s Note, page 16) and tiny silver sugar balls for decorating

FOR THE FILLING

2/3 cup (150 ml) heavy cream

1/3 cup plus 1½ tablespoons (100 g) crème fraîche

2 tablespoons superfine sugar

1 teaspoon pure vanilla extract

7 0z (200 g) cherries and mixed fresh berries, such as strawberries, raspberries, and blueberries

2 small fresh figs, stemmed and quartered lengthwise

1 nectarine, halved, pitted, and cut into 8 slices

2 tablespoons pomegranate seeds

Few fresh rosemary and/or mint sprigs

Few small edible flowers

MAKES 8 SERVINGS

To make the meringue, position 2 oven racks in the center of the oven and preheat the oven to 400°F (200°C). Line 2 large sheet pans with parchment paper or silicone baking mats.

Spread the superfine sugar in a thin, even layer on a prepared sheet pan an place it in the oven for 5 minutes. Meanwhile, in a stand mixer fitted with the whip attachment, beat the egg whites on medium-high speed until stiff peaks form.

Remove the superfine sugar from the oven and reduce the oven temperature to 250°F (120°C). With the mixer running at high speed, add the sugar a spoonful at a time, beating after each addition until the meringue comes back up to stiff peaks. Once all the sugar has been added, continue to beat for a further 3–5 minutes. The meringue is ready to use if it forms smooth, shiny peaks when the whip attachment is lifted out of it.

Rub oil around the inside of an 8-inch (20-cm) metal tart ring. Place it on a prepared sheet pan. Spoon half of the meringue into the tart ring, using a palette knife or offset spatula to spread it to the edges and to smooth the top. It will be about 2 inches (5 cm) deep. Sprinkle with a little pearl sugar. Carefully lift off the ring. It should slip off easily, leaving a neat edge.

Wash the ring, dry it well, and rub oil around the inside again.

Place it on the second prepared sheet pan. Spoon the remaining meringue into a piping bag fitted with a ⅞-inch (1-cm) star tip.

Pipe large rosettes around the entire inside edge of the ring. Pipe a second row on top of the first row, and then pipe a third row, leaving gaps between the rosettes on the top row. Carefully slip off the tart ring as before. Sprinkle the meringue ring with the pearl sugar and silver balls.

Bake both meringues, switching the pans between the racks and rotating them back to front at the halfway point, until they are completely dry, 45-60 minutes. They should remain bright white during baking without the slightest hint of color. Let cool completely on the pans on wire racks. Once cool, remove them very carefully, as they can break easily. The meringues can be stored in large airtight containers at room temperature until ready to use. They will keep for up to 1 week.

To fill the pavlova, place the meringue base on a serving plate. In the stand mixer fitted with the whisk attachment on medium-high speed or in a bowl with a balloon whisk, beat together the cream, crème fraîche, superfine sugar, and vanilla until medium peaks form.

Be careful not to overwhip. Spoon one-fourth of the cream into a piping bag fitted with the ⅜-inch (1-cm) star tip and pipe a line of cream all around the circumference of the meringue base. Very carefully position the piped meringue ring on the base; the cream will secure it in place.

Spoon the remaining cream into the center of the pavlova and spread it to the edges with a palette knife or offset spatula. Arrange the cherries and berries, figs, nectarines, and pomegranate seeds on top of the cream and arrange the herb sprigs and flowers among the fruits. Serve within 1 hour.

Recipe published with permission from Insight Editions.