Michael Buerk

As part of their Royal Season, ITV Choice (DStv Channel 123) is serving up a feast of a show with Royal Recipes.

As part of their Royal Season, ITV Choice (123) is serving up a feast of a show with Royal Recipes, a series that will be dished up at 19:10 daily, Mondays to Fridays - from Monday 3 July.

Combining recipes with historical details, Michael Buerk (helped by Michelin-starred chef Paul Ainsworth and chef Anna Haugh) will re-create some of the dishes served to monarchs from George IV to the present day.

Read more:

- Royalty on ITV Choice

- Victoria scoops up award

They start with coronation chicken – the original was considered so exotic it was served only to foreign guests at the Queen’s 1953 coronation banquet. But they also make regal desserts based on the notes of Mildred Nicholls, who worked in Buckingham Palace’s kitchens in the early 1900s. And if all of this makes you ravenous, remind yourself of George IV’s indulgences: his breakfast menu included pigeon, steak, wine, port, champagne and brandy.

The Menu:

Eps 1 - The Coronation
On Royal Recipes presenter Michael Buerk is joined by Michelin starred chef Paul Ainsworth in the historic kitchen of one of Britain’s finest stately homes, celebrating food created for the most significant royal event, the Coronation. Ainsworth cooks up a recipe that has remained hidden in the royal archive for more than 100 years and creates a contemporary version of coronation chicken. Historian Polly Russell meets the daughter of one of Britain’s most famous cooks and together they prepare recipes devised by Margeurite Patten for the nation on the day the Queen was crowned, while Chef Anna Haugh heads to Scotland to fish for the finest salmon, an essential ingredient on any coronation menu.

Eps 2 - Weddings
Buerk is joined by top London Chef Anna Haugh in the magnificent kitchen at one of country’s grandest stately home to celebrate food served at royal weddings. Haugh is inspired by an Italian lamb dish served at the wedding of Queen Victoria’s youngest daughter. Food historian Dr Annie Gray meets Fiona Cairns, the baker who created the official wedding cake for the Duke and Duchess of Cambridge. South African born Carolyn Robb - the former chef to Charles and Diana - cooks the chocolate biscuit cake that Prince William chose as an alternative cake for his wedding and we unearth a recipe that has been hidden in the royal archive. It’s for a poignant pudding served at a wedding anniversary to a widowed queen.
Eps 3 - Garden Parties and Picnics
This episode celebrates al fresco dining, cooking food served at royal picnics and garden parties. Chef Paul Ainsworth has set up the barbecue in the grounds of a former royal palace to prepare Gaelic steaks (fillet in a creamy mushroom and whisky sauce), said to be Prince Philip’s signature barbecue dish. Historian Dr Annie Gray heads to Chiswick house in South West London – the location for some of the earliest royal garden parties and she reveals just how Queen Victoria made the picnic fashionable. And Michael Buerk unearths a recipe for an apple tart from Buckingham palace kitchen maid Mildred Nicholls’ notebook – dating back to the early 1900s.

Eps 4 - Birthdays
Presenter Michael Buerk is joined by top London chef Anna Haugh at one of Britain’s finest stately homes to cook food for Royal Birthdays. We start with the 80th birthday celebrations for Queen Elizabeth II, at a family dinner at Kew Palace where her majesty enjoyed venison with juniper. Then Chef Haugh tries the chocolate cake said to be the Royal birthday cake and which was first made at Buckingham palace for Queen Mary, the Queen’s grand-mother, and which has been served for birthdays ever since. Former chef to Charles and Diana, Carolyn Robb recalls the Prince of Wales’ 60th birthday party organised by William and Harry and cooks one of Charles’s favourite dishes. And historian Matt Green looks into the royal history of chocolate.

Eps 5 - India and Empire
Presenter Michael Buerk is joined by Chef Paul Ainsworth to celebrate Royal food inspired by the days of India and Empire. Using recipes that have been hidden in the royal archive for more than 100 years, Ainsworth cooks up quail and potato curry, said to be a favourite of Queen Victoria who was passionate about Indian food. Historian Dr Annie Gray visits Osborne House on the Isle of Wight where Queen Victoria, Empress of India, showcased her grand passion for the raj, and even hired her own Indian chefs. And Britain’s first Indian Michelin starred Chef Atul Kochhar cooks a dish fit for an Indian president and a British queen.

Eps 6 - Jubilee
Presenter Michael Buerk is joined by top London chef Anna Haugh in the magnificent kitchen wing of one of Britain’s grand stately homes and former Royal Palace. Haugh cooks with some unusual 19th century ingredients used in a royal dish created for Queen Victoria’s golden jubilee and then brings the recipe right up to date and prepares a delicious chocolate dessert served at the present queen’s diamond jubilee. Buerk unearths a pudding recipe created for a royal jubilee which has been hidden in the Royal Archives and historian Dr Polly Russell discovers how the royal town of Windsor persuaded the Queen to donate an entire ox so they could revive an ancient jubilee tradition.  
Eps 7 - Childhood
Presenter Michael Buerk is joined by Chef Paul Ainsworth in the kitchens of one of Britain’s finest stately homes to celebrate food served to royal children. Ainsworth cooks up cottage pie, said to be a favourite of Prince William when he was a boy, and former royal chef Darren McGrady prepares banana flan. Food historian Dr Annie Gray visits the Swiss Cottage Victoria and Albert built in the gardens of Osborne House so their nine children could learn to grow food as well as cook it, and learns how the present queen developed a love of kippers as a child in Windsor Castle.

Eps 8 - Royal Haunts
This time, the team cook food enjoyed at some of the royal family’s favourite haunts; dishes they have enjoyed with family and friends, at picnics and in restaurants. Chef Anna Haugh creates a meat pudding that would have found favour with Bertie, Prince of Wales, and his mistress Lily Langtry, and cooks up a mille feuilles dessert from the recipe book of a Buckingham palace kitchen maid, hidden in the royal archive for over a century. Meanwhile historian Dr Polly Russell visits the restaurants given the royal seal of approval in the 1950s and 1960s.

Eps 9 - Diplomatic Relations
Together presenter Michael Buerk and Chef Anna Haugh showcase food served at the grandest royal state banquets, as well as dishes served at more informal meetings between the Queen and visiting world leaders. Paul Ainsworth cooks up a dish inspired by the state visit of US President Obama, and also prepares drop scones from a recipe that was sent by the Queen to President Eisenhower in the 1960s. Historian Matt Green learns the art of laying up a banquet table from former royal butler Grant Harrold and discovers how to sit and how to chat without breaking any Royal protocols.

Eps 10 - Country Pursuits
In the royal kitchen presenter Michael Buerk is joined by Chef Anna Haugh as they celebrate food served to the royal family when they are enjoying country pursuits. Haugh prepares sausages made from pheasant which is said to the Queen’s favourite game bird and cooks up a dainty pastry and marzipan dessert from the cookbook of Mildred Nicholls, a kitchen maid at Buckingham palace in the early 1900s. Historian Matt Green tours a grand shooting estate which has historic links with the Royal family and photo albums showing exactly what went on…and we follow Prince Charles’s example and go foraging for mushrooms.
Eps 11 - Commonwealth
The Queen is head of the political union of 52 countries and it is said that she considers it her greatest achievement. Chef Paul Ainsworth is inspired by a dish served up to the Queen at a grand Commonwealth meeting in Malta – an island where she spent the early years of her marriage. Chef Anna Haugh gets to cook on board the Royal Yacht Britannia, a floating palace and an iconic symbol of the commonwealth and Chef Paul Ainsworth uses some of the finest ingredients from his mother’s home on the Seychelles to cook up a seafood dish similar to those enjoyed by the Duke and Duchess of Cambridge on their honeymoon.

Eps 12 - Day at the Races
Anna Haugh starts with a mini mutton pie a la Windsor first served at Royal Ascot in the 1930s to the Queen’s father King George VI. Royal commentator Ingrid Seward reveals that Prince Philip prefers to watch cricket than horses and historian Annie Gray discovers how Bertie, Prince of Wales, combined his two great loves – racing and food.

Eps 13 - Afternoon Tea
Presenter Michael Buerk is joined by Chef Paul Ainsworth as Royal Recipes looks at food created for the meal which is said to be the Queen’s favourite - afternoon tea. Ainsworth starts with a royal favourite, Battenburg, but with a difference, he creates a chocolate and vanilla version. He also tries a recipe for Bath Buns discovered tucked into the recipe book of a Buckingham Palace kitchen maid in the early 900s. Historian Dr Annie Gray tells the story of the charitable wife of Edward VII - Queen Alexandra who chose to treat all the poorest maids in London to a grand tea party at a Bishop’s palace. And Royal cake maker Mich Turner MBE re-creates a masterpiece she made for the Queen but this time in miniature.

Eps 14 - Royal Consorts
In the Victorian kitchen wing they are celebrating food inspired by royal consorts past and present, the husband and wives who’ve supported the crown and its heirs. The dishes include a favourite of Princess Diana’s, as cooked by her former chef Carolyn Robb, a chocolate soufflé said to be enjoyed by Prince Philip and an extravagant first course named after Queen Victoria’s beloved husband Albert. And historian Dr Polly Russell gets cooking from our Buckingham Palace kitchen maid’s notebook. She attempts to prepare a Danish pudding brought to England by the wife of Edward Vii , Queen Alexandra.
Eps 15 - On the Move
Presenter Michael Buerk, joined by Chef Paul Ainsworth, celebrates food inspired by the Royal family’s tours overseas and at home. Ainsworth gets inspiration from Prince Philip’s younger days when he crossed the Arctic and was served a meal of Caribou venison. Chef Anna Haugh travels to Scotland to find out more about the cake the Queen is said to take with her wherever she is in the world. Chef Atul Kochhar creates a curry mutton pie the way Prince Charles likes it and historian Dr Matt Green looks at the story behind the favourite royal tipple, gin, revealing how it was brought to Britain by William of Orange.