The Queen has opened the Buckingham Palace gardens to the public for the first time. People can now enjoy a picnic on the palace lawns. This playlist shares authentic dishes/recipes from Royal Garden Parties that I prepared in the Royal Kitchens over 11 years so that you can not only have a picnic tea at Buckingham Palace but an authentic one too.

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Scotch Eggs

1 quart oil for frying
4 eggs
2 pounds Italian pork sausage
1/2 cup freshly chopped cilantro (coriander)
1/2 cup chopped peanuts (optional)
salt and pepper
2 cups panko
1 cup allpurpose flour
4 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deepfryer to 350 degrees F (175 degrees C).

Boil the eggs in saucepan for about 1012 minutes, remove from heat, place in ice cold water until the eggs are completely cold. Peel the eggs and dry with paper towel.

Mix the sausage meat in a mixing bowl with the chopped peanuts (optional) and chopped cilantro. Season with more salt and pepper. Flatten a small ball of sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg and panko ( or breadcrumbs) to cover evenly.

Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 68 minutes.

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