Flying the good food flag
Wednesday, 30 May 2012

Flying the good food flag

Celebrate all things British with a dish fit for a Queen

Written by Katy Pearson

Jubilee fever has hit Britain and classic culinary is back in kitchens across the country. Stand out from the crowd and put a twist on traditional dishes with the queen of the vintage scene, Angel Adoree.

The British Potato

These mini baked potatoes are always the surprising star dish at my tea parties. People seem to relish the simplicity of a comforting warm potato slathered with sour cream. They are a favourite of mine, too, and I sometimes I have to stop myself tasting too many of them when I set up for a party.

Prep 5 minutes

Cooking 20 minutes

Makes 12


  • 12 new potatoes
  • extra-virgin olive oil
  • sea salt and black pepper
  • 4 tbsp soured cream
  • small pack of chives, chopped, to garnish


1 Preheat the oven to 220°C/fan 200°C/gas mark 7.

2 Toss the potatoes in a little olive oil and season to taste. Place in a roasting tin and bake for 20 minutes, or until they are tender and the skins have turned golden brown.

3 Cut a cross into the top of each potato and top with a teaspoonful of the soured cream. Garnish with chopped chives, then serve immediately.



Bunting butties

Bunting Butties

A street party is not complete without a plate of dainty, freshly made crustless sandwiches. I like to use a variety of fillings, ranging from the traditional (such as egg mayonnaise, or ham and mustard) to something a bit more modern (such as radish, smoked salmon or roast beef).

You must always use the freshest bread – as the sandwiches have to be pillow soft – and real salted butter. I like to stick with tradition and serve my sandwiches in triangles, but feel free to experiment; you can cut them into squares or fingers, or even serve them as open sandwiches trussed up as bunting!

The Perfect Egg Sandwich


  • 6 free-range eggs
  • 6 tbsp mayonnaise salt and black pepper
  • 25g (1oz) butter, at room temperature
  • 12 slices of soft bread (white or brown)
  • 1 tub of mustard and cress


1 Place the eggs in a saucepan of cold water. Bring the water to boiling point, remove from the heat immediately, cover with a lid and leave to stand for 13 minutes. Transfer the eggs to cold water to stop the cooking process.

2 Once cooled, peel the eggs, then chop them finely. Mix with the mayonnaise and season to taste.

3 Butter the bread, then spread the egg mayonnaise over 6 of the slices. Sprinkle with the mustard and cress and top with the remaining bread slices. Cut off the crusts with a serrated bread knife, cut each round diagonally into 4 sandwiches and serve immediately.

Radish Tea Sandwiches

  • 150g (5½oz) radishes, topped and tailed
  • 1 tsp poppy seeds
  • 150g (5½oz) cream cheese salt
  • 25g (1oz) butter, at room temperature
  • 12 slices of soft bread (white, brown or a mixture)

1 Either chop the radishes very finely or mince them in a food processor. Combine them in a bowl with the poppy seeds, cream cheese and salt, and blend well.

2 Butter the bread, then spread the radish filling over 6 of the slices. Top with the remaining slices. Cut off the crusts with a serrated bread knife, cut each round diagonally into 4 sandwiches and serve immediately.



Cream cheese and cucumber hearts

Cream cheese and cucumber hearts

Afternoon tea traditionalists will tell you that cucumber sandwiches are a must on a sandwich platter. Well, to be honest, I find them a tad boring, so I’ve come up with an Angel Adoree version that is pretty to behold and lovely to eat. You can ring the changes by using a different type of cream cheese and varying the sandwich shape.

Prep 10 minutes

Makes 24The vintage tea party


  • 2 small cucumbers
  • 6 slices of soft white bread
  • 15g (1/2oz) butter, at room temperature
  • 150g (51/2oz) cream cheese
  • Salt

1 Top and tail the cucumbers. Using a vegetable peeler, peel 4 strips from the length of each cucumber (one strip on each ‘side’). Discard these. Next, peel 12 more strips from the peeled faces of each cucumber (each strip should still have a narrow edge of skin). Cut each strip in half widthways. Set aside.

2 Spread each slice of bread with butter and then with cream cheese, and season with a sprinkling of salt.

3 Lay 4 overlapping strips of cucumber across each slice of bread to cover the cheese. Using a small heart-shaped cutter, cut 4 hearts from each slice of bread. Discard the remains. Serve immediately.

All recipes taken from The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley, £20,

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