The Queen has seen much change over her 70 years on the throne. Not least, say the Prince of Wales and Duchess of Cornwall, on her dining table.
The Queen’s generation faced “bleak” menus and scant culinary options 70 years ago, they have said, as they confess to being “deeply grateful” for the global cuisines that have come to the rescue.
Writing the foreword to a cookbook celebrating the Platinum Jubilee, they say the UK’s tastes have been “transformed” thanks to the positive influence of chefs around the world.
The Prince and Duchess have shown their support for the new book, which compiles recipes created at British embassies all over the world to entertain guests including visiting members of the Royal family.
It includes dishes they have sampled on their own official overseas tours, including “British-Malaysian fusion” Rendang Beef Wellington and the “utterly delicious” whiskey bread and butter pudding they were served in Washington.
In a joint foreword to The Platinum Jubilee Cookbook, they write: “Seventy years ago, when the Queen came to the throne, the culinary outlook in the United Kingdom was bleak: several foods were still rationed and the meagre choice of ingredients on offer posed a challenge to even the most creative cook.
“Meals from other parts of the world were almost unheard of.
“The only option for takeaway was the ever-faithful fish and chips; and olive oil was sold in small bottles by chemists, for medical rather than culinary use.
“Today, our tastes have been transformed. More than ever before we welcome one another’s culinary heritage into our homes - and, for this, we are deeply grateful.”
Written on headed Clarence House paper and signed by hand, the foreword adds: “What has not changed is the profound, almost spiritual, significance of breaking bread with others, be they family, friends or strangers.
“A shared meal has always been a path to building relationships and resolving differences.
“While we all know this instinctively to be true in our daily lives, this book reveals that food is equally essential to our country’s diplomatic relations.”
The book is written by Ameer Kotecha, a diplomat, chef and food writer who co-founded the Platinum Pudding Competition.
It is dedicated to “Her Majesty the Queen, our greatest diplomat”.
Dishes include a chocolate pudding enjoyed by the Duke of Cambridge in Nairobi, beef Muchomo served to Prince Philip in Kampala, and Granat soup - “peanut butter soup” - offered to the Queen in Sierra Leone.
The book is divided into sections by continent, along with notes from the diplomatic kitchens and anecdotes about the trials and tribulations of ambassador hosts.
The Prince and Duchess’s own foreign tours invariably include a visit to a local food market, where the Prince and Duchess are photographed trying local delicacies.
During a recent trip to Ireland, the Prince was particularly taken by varieties of honey, while the Duchess sampled ice cream. They brought a hamper full of Highgrove produce for their hosts.
In the weeks to come, the couple will take part in numerous food-based events for the upcoming Platinum Jubilee including a nationwide street party and the “Big Jubilee Lunch”.
The Duchess is expected to be involved in the Platinum Pudding competition: the search to find a new dessert fit for the Queen.
The competition attempts to emulate the success of Coronation Chicken, the dish invented to commemorate the Westminster Abbey service in 1953.
Of the Jubilee bank holiday events, the Prince and Duchess said they hoped the recipes in the book would provide “pleasure and inspiration”, adding: “Food will no doubt play a central part in our public and private celebrations.”
The full foreword and 70 recipes contributed by British Ambassadors and High Commissioners are published in The Platinum Jubilee Cookbook by Ameer Kotecha, out on April 28 from Jon Croft Editions, costing ￡30.