Recipes (November / December 2025)
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6 Crown Cuisines to Elevate your dining experience with dishes fit for the throne
Regal Kale Caesar Salad
Ingredients:
1 bunch curly kale, tough stems removed
5 ml extra virgin olive oil
Sea salt, to taste
150 g chopped romaine lettuce
60 ml Healthy Caesar Dressing or Vegan Caesar Dressing
100 ml croutons
Shaved Parmesan cheese or vegan Parmesan, to taste
Optional: roasted chickpeas
Optional: 1 avocado, diced
Instructions:
Prepare the kale:
Tear the kale into bite-sized pieces and place in a large mixing bowl. Drizzle with olive oil and sprinkle lightly with sea salt. Using your hands, gently massage the kale for 1–2 minutes until the leaves soften and wilt slightly.
Add the lettuce:
Toss in the chopped romaine lettuce. Drizzle over half of the Caesar dressing and mix thoroughly to coat all the leaves evenly.
Assemble the salad:
Transfer the salad to a serving bowl. Top with homemade croutons and shaved Parmesan.
Optional toppings:
If desired, add extra dressing, roasted chickpeas, and diced avocado for a more decadent, over-the-top touch. Serve immediately and enjoy.
Royal Tomato Velvet Soup with Fresh Basil
Ingredients:
30 ml extra virgin olive oil, plus extra for drizzling
30 g unsalted butter (or use an extra 30 ml olive oil for a dairy-free option)
2 medium yellow onions, chopped
2 medium carrots, chopped
6 garlic cloves, chopped
30 ml balsamic vinegar
2 x 400 g tins diced tomatoes (including the juice)
750 ml water or vegetable stock
330 ml fresh cream (or full-fat coconut milk for a dairy-free version)
5 ml dried thyme
2,5 ml red pepper flakes
5 ml sea salt, plus more to taste
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Instructions:
Sauté the aromatics
Heat the olive oil and butter in a large pot over medium heat. Add the chopped onions, carrots, garlic, and a pinch of salt. Cook for about 8 minutes, stirring every so often, until everything softens and turns fragrant.
Build the base
Stir in the balsamic vinegar to deglaze the pot. Add the diced tomatoes with their juices, water or stock, cream, thyme, red pepper flakes, salt, and a few grinds of black pepper. Stir well to combine.
Simmer to perfection
Let the soup gently simmer over medium heat for 20 to 25 minutes, stirring occasionally, until the carrots are tender and the flavours have melded together.
Blend for texture
Scoop out about 1 litre (4 cups) of the chunky soup and set it aside. Carefully transfer the remaining soup to a blender and blend until silky smooth.
Combine
Pour the blended soup back into the pot with the reserved chunky portion. Stir until well mixed and taste for seasoning, adding extra salt or pepper if needed.
Serve like royalty
Ladle the soup into bowls. Finish with a swirl of cream, a drizzle of olive oil, a crack of black pepper, and fresh basil leaves on top.
For a plant-based twist, swap out the cream for full-fat coconut milk. It adds a deliciously rich and velvety texture with a subtle sweetness.
Golden Butternut Pasta with Sage & Thyme
Ingredients:
½ small butternut (about 500 g), halved lengthwise and seeds removed
Sea salt and freshly ground black pepper, to taste
2 shallots, roughly chopped (about 160 ml)
3 garlic cloves, unpeeled
180 ml water
125 ml raw cashew nuts
30 ml extra virgin olive oil, plus extra for roasting and serving
15 ml nutritional yeast
15 ml balsamic vinegar
10 fresh sage leaves
15 ml fresh thyme leaves, plus extra for garnish
340 g fusilli pasta (or pasta of your choice)
Instructions:
Preheat the oven
to 220 °C and line a baking tray with baking paper.
Prepare the vegetables:
Lightly drizzle the butternut with olive oil and season with salt and pepper. Place it cut side down on the baking tray. Wrap the shallots and garlic in a piece of foil with a small drizzle of olive oil and a pinch of salt. Add the foil packet to the tray alongside the butternut..
Roast:
Roast for about 30 minutes, or until the butternut is soft and cooked through.
Blend the sauce:
Scoop out 250 ml of the roasted butternut flesh and transfer it to a blender.
Add the roasted shallots, peeled garlic cloves, water, cashew nuts, olive oil, nutritional yeast, balsamic vinegar, sage, thyme, 4 ml salt, and a good few grinds of black pepper.
Blend until smooth and velvety.
Cook the pasta:
Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve about 250 ml of the hot pasta water before draining.
Combine:
Return the drained pasta to the pot. Stir in the creamy butternut sauce, adding 125–250 ml of the reserved pasta water a little at a time until the sauce evenly coats the pasta. Adjust seasoning with a pinch more salt if needed.
Serve:
Finish with a drizzle of olive oil, a crack of black pepper, and a sprinkle of fresh thyme. For extra greens, top with lightly sautéed broccoli if you like.
The Royal Harvest Pie
Ingredients:
For the filling:
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
30 ml olive oil
4 garlic cloves, crushed
200 ml red wine (check label to ensure vegan if needed)
½ bunch thyme leaves, picked
30 ml tomato purée
30 ml soy sauce
10 ml caster sugar (2 tsp)
10 ml red wine vinegar (2 tsp)
2 x 400 g tins cooked green lentils, drained
400 g tin chopped tomatoes
For the mash topping:
1 kg sweet potatoes, peeled and chopped into roughly 3 cm pieces
30 g vegan margarine
10 ml mustard powder (2 tsp)
30 ml plant-based milk
(we used oat milk)
10 ml pumpkin seeds (2 tsp)
Instructions:
Cook the vegetables:
In a large saucepan, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery and cook for 8–10 minutes until softened. Add the crushed garlic and fry for another minute.
Deglaze and simmer:
Pour in the red wine to deglaze the pan, scraping any stuck bits from the base. Simmer for 2 minutes until most of the wine has evaporated.
Build the filling:
Stir in the thyme, tomato purée, soy sauce, sugar, and red wine vinegar. Add the drained lentils, chopped tomatoes, and 100 ml water. Simmer gently for 10–12 minutes, until the mixture has thickened and can coat the back of a spoon.
Prepare the mash topping:
Bring a large pot of water to the boil and cook the sweet potatoes for 10–15 minutes, until tender. Drain and mash with the vegan margarine, mustard powder, plant milk, and salt and pepper until smooth.
Assemble the pie:
Preheat the oven to 200 °C (180 °C fan / gas mark 6). Season the lentil filling and transfer it into a 25 cm x 20 cm x 7 cm ovenproof dish. Spoon the mash on top, starting from the corners and working inwards to prevent the filling from spilling. Sprinkle pumpkin seeds over the top.
Bake:
Bake for 30–35 minutes until the topping is golden and the filling is bubbling.
Storage:
Once cooled, the pie can be frozen for up to 3 months. To reheat, defrost overnight in the fridge and warm in the oven until piping hot.
Regal Vegan Berry Trifle
Ingredients:
For the sponge:
50 ml vegetable oil, plus extra for greasing the tin
5 ml vanilla bean paste
15 ml lemon juice
200 ml plant-based milk
1 ml baking powder (¼ tsp)
125 g caster sugar
200 g self-raising flour
For the compote:
400 g raspberries or a mix of berries (fresh or frozen)
100 g caster sugar
15 ml lemon juice
For the custard:
50 g cornflour
500 ml plant-based milk
75 g caster sugar
5 ml vanilla bean paste
A pinch of turmeric
For the cream:
250 ml whipped plant cream
10–15 ml (2–3 tsp) icing sugar, plus extra for dusting
5 ml vanilla bean paste
To serve:
300 g fresh raspberries
10 mint leaves
2 tbsp flaked almonds
Instructions:
Prepare the sponge:
Preheat your oven to 180 °C (160 °C fan / gas mark 4). Grease and line a 20 cm round or square cake tin with baking paper.
In a jug, combine the vegetable oil, vanilla paste, lemon juice, and plant milk. In a large mixing bowl, sift together the flour, caster sugar, and baking powder. Make a well in the centre and gradually whisk in the wet ingredients until smooth.
Pour the batter into the prepared tin and bake for 30–40 minutes, until golden and a skewer inserted in the centre comes out clean. Transfer the cake to a wire rack and allow to cool completely.
Make the berry compote:
Place the raspberries, sugar, lemon juice, and 50 ml water in a small saucepan. Bring to a gentle simmer and cook for 4–6 minutes, until the fruit breaks down slightly to form a sauce. Remove from heat and set aside to cool.
Prepare the custard:
In a small bowl, mix the cornflour with a splash of cold plant milk to form a smooth paste. Pour this into a saucepan with the remaining milk, sugar, vanilla, and a pinch of turmeric. Cook over low heat for 6–8 minutes, stirring regularly, until the custard thickens and coats the back of a spoon. Cover the surface with baking paper and leave to cool.
Assemble the trifle:
Cut the cooled sponge into squares or fingers and layer them at the bottom of a trifle dish. Spoon over the compote and add 150 g of the raspberries. Whisk the custard briefly and pour over the berries. Chill in the fridge for 1–2 hours until the custard is set.
Prepare the cream topping:
Whip the plant cream with the vanilla and icing sugar until soft peaks form. Taste and adjust sweetness if needed. Spoon the cream over the set custard.
Serve:
Decorate with the remaining raspberries, mint leaves, flaked almonds, and a light dusting of icing sugar. Serve chilled.
The Monarch’s Mocktail
Ingredients:
1 apple, diced into small pieces
1 pear, diced into small pieces
75 ml fresh cranberries
360 ml cranberry juice
750 ml sparkling apple cider
Ice cubes, to serve
Instructions:
Combine the fruit:
In a large jug or pitcher, add the diced apple, pear, and fresh cranberries.
Add the juice:
Pour in the cranberry juice and stir well to mix all the fruits evenly.
Add the sparkle:
Slowly pour in the sparkling apple cider and gently stir to combine without losing the bubbles.
Serve:
Pour over ice cubes in glasses and enjoy immediately.
This refreshing, quick, and easy non-alcoholic cranberry sangria is bursting with nutrients from fresh cranberries and fruit. Perfect for a healthy everyday drink or a festive treat.
