The King’s Coronation Potage

My mission to eat like an eleventh-century King of England (even though I live in Italy)

One of the potage ingredients, pine nuts. Image: William Lister

Coronations have always given rise to special food and new recipes. The coronation of King Charles III on May 6th is no exception. The official celebration food is quiche made with fava beans, spinach and tarragon. Other dishes recommended by the palace are Ken Hom’s Asian-style rack of lamb and Nadiya Hussain’s Coronation Aubergine.

We have all been encouraged to try making these specially commissioned recipes at home. The rather obvious political angle of inclusivity should come as no surprise either. Even the renowned 19th/20th century chef Auguste Escoffier is quoted as saying “The art of cuisine is perhaps one of the most useful forms of diplomacy”.

You might think it a quaint anachronism, or you might see it as a reflection of historic social subjugation. I mean, can the King really tell his subjects what to eat?

This misses the point altogether. The coronation of a British monarch marks a special moment in time. It has always been used to commission new and greater achievements in arts and human endeavour generally.

Every coronation has encouraged innovative thought and industry, from the fabrics adorning the chairs to the music which…