From baked cheesecake to smoked salmon, TV chefs Rick Stein, Prue Leith and Tom Kerridge share their Coronation recipes

IF you plan to party like kings and queens to ­celebrate the Coronation, here are some treats from celebrity chefs that will get you in the mood.

Today in our Coronation Big Lunch recipe ­special, Rick Stein, Prue Leith and Tom ­Kerridge share some of their delicious crowd-pleasing recipes.

Join the nation in celebration and be part of history next month.

The ­Coronation Big Lunch – made possible by the National Lottery – brings communities together to share friendship, food and fun.

Grab a fork and join the party that’s right up your street from May 6-8.

Find out more at .

Rick Stein's Hot smoked salmon kedgeree (Serves 6)

RICK says: “This is the perfect dish for hot smoked salmon, which I now think makes the best kedgeree.

“I often think how important the British Raj dishes were for instilling a love of Indian food into my generation.

"They may be dismissed now as poor copies of the real thing, but we grew up familiar with the flavours of cumin, coriander, cardamom, turmeric and even a little chilli, albeit in the form of curry powder.”

Preparation Time: 10 minutes.

Cooking Time: 25 minutes.

YOU NEED:

• ½ tsp fennel seeds
• 1½ tsp cumin seeds
• ½ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• 350g basmati rice
• 1 tsp salt
• 4 eggs (any size is fine)
• 50g butter
• 350g hot smoked salmon, skinned and roughly flaked
• Large handful parsley, chopped
• 1 tbsp lemon juice

METHOD: Place half the fennel seeds and half the cumin seeds into a dry frying pan over a medium heat and fry for about one minute until fragrant.

Stir in the turmeric and Kashmiri chilli, then tip everything into a spice grinder and reduce to a powder.

Put the rice into a saucepan with 600ml of water and the salt and bring to the boil over a high heat.

Reduce the heat to low, cover and simmer for eight to ten minutes until all the water has been absorbed and the rice is just tender.

After eight minutes, check it by squeezing a grain between your fingers.

You want rice that is soft on the outside, but still firm within.

When done, stir gently with a fork to separate the grains.

Put the eggs in a small pan of simmering water and simmer for eight minutes.

Drain and cover with cold water until cool enough to handle. Peel the eggs and cut them into quarters.

Melt the butter in a heavy-based saucepan over a medium heat, add the remaining fennel and cumin seeds and fry for 30 seconds.

Add the ground spices and hot rice and fry for five minutes until steaming hot.

Gently fold in the salmon, parsley, lemon juice and eggs, then serve at once.

Tip: You can now buy undyed smoked haddock with quite a heavy smoke which also works really well with the spice in this recipe. You’ll need to poach it first, though.

• Rick Stein At Home, BBC Books.

Prue Leith's Carrot hummus with raisin & pickle on baguette (Serves 2)

PRUE says: “Roasting, frying or grilling root vegetables – browning them in the process – deepens their flavour, which concentrates the taste, partly because the browning caramelises their sugars.

"This is a great way to make a hero of the humble carrot.”

Preparation Time: 15 minutes

Cooking time: 1 hour 10 minutes

YOU NEED:

• 250g medium carrots
• 100ml apple cider vinegar
• 1 tsp sugar
• 1 tbsp raisins
• 1 tbsp olive oil for cooking, plus (optional) more for drizzling
• 100g shop-bought hummus
• 1 baguette
• 1 spring onion, chopped (use the green part as well as the white)

METHOD: Preheat the over to 160C/fan 140C/gas mark 3. You need a 25cm section of baguette.

Simply chop the ends off the baguette and keep the middle section.

Use a potato peeler to peel and then slice one carrot into thin ribbons.

In a small saucepan, bring the vinegar and sugar to the boil, then take off the heat and drop the ribboned carrot and the raisins into it.

Peel the rest of the carrots and split them down the middle.

Slice them on an angle into 2cm pieces, then turn in 1 tbsp olive oil.

Then slow-roast them in the oven, turning them frequently, until they are soft and a bit brown, for about one hour.

Take them out of the oven. Reserve a few good-looking carrot pieces for the top and process the rest to a paste. Beat this into the hummus.

Increase the oven temperature to 200C/fan 180C/gas mark 6 and bake the bread pieces for a few minutes until crisp and beginning to brown at the edges.

While the baguette pieces are still hot, spread thickly with the hummus and decorate with the reserved carrot and a few strips of pickled carrot and raisins lifted from the liquid.

Sprinkle the top with the spring onion and add a drizzle of olive oil, if you like.

• Bliss On Toast, by Prue Leith (Bloomsbury, £14.99 RRP, Hardback). Photographs © Haarala Hamilton.

Tom Kerridge’s Blueberry baked cheesecake (Serves 9-12)

TOM says: “I prefer baked cheesecakes to those set with ­gelatine, as they have a bit more character.

"You’re not looking for perfection here, so don’t worry if your cheesecake cracks on the surface in the oven – it’s all part of the charm.”

Preparation Time: 30 minutes.

Cooking Time: 1 hour 10 minutes.

YOU NEED:

For the base:

• 250g digestive biscuits
• 120g salted butter, melted

For the filling:

• 900g cream cheese
• 200g caster sugar
• 4 large free-range eggs, plus 1 extra egg yolk
• 2 tsp vanilla bean paste
• Finely grated zest and juice of 1 lemon
• 200g creme fraiche
• For the blueberry sauce:
• 100ml water
• 100ml caster sugar
• 300g blueberries
• 3 tsp cornflour, mixed with 1 tbsp water

METHOD: Preheat the oven to 180C/ fan 160C/gas mark 4. Line the base of a 23cm-round springform cake tin.

Flip the base of the cake tin over and lay a piece of baking paper over it, then tuck this into the open springform ring and close it over the base (so the base is flat side up).

Trim off excess paper. Crush the digestive biscuits in a food processor (or pop them in a strong plastic bag and bash gently with a ­rolling pin).

Mix the crushed biscuits with the melted butter, tip them on to the lined base of your tin and flatten down evenly with the back of a spoon.

Place in the oven for ten minutes to bake lightly, then remove and set aside to cool slightly while you make the filling.

In a large bowl, beat the cream cheese to soften, using an electric whisk.
Gradually beat in the sugar, whole eggs and extra egg yolk. Lastly, add the vanilla, lemon zest and juice, then the creme fraiche, and beat until incorporated smoothly.

Pour the filling over the cheesecake base in the tin.

Stand the cake tin on a baking tray and bake in a low shelf in the oven for about 45-50 minutes.

Once cooked, the cheesecake should still have a slight wobble in the middle.
Turn the oven off and leave the cheesecake inside to cool slowly, with the door slightly ajar.

Meanwhile, for the blueberry sauce, put the water and sugar into a small saucepan over a medium heat to dissolve the sugar.

Bring to the boil and let boil for two minutes, then add the blueberries.

Cook for two to three minutes, until the berries have released some colour into the syrup but are still plump.

Stir in the cornflour mix and cook, stirring, until the mixture thickens.

Pour the blueberry sauce into a shallow dish and leave to cool.

Refrigerate until you need it.

When ready to serve, run a palette knife around the inside of the cake tin to loosen the sides of the cheesecake, then carefully release it from the tin.

Transfer to a serving plate and spoon the blueberry sauce over the top. Cut into wedges and serve.

• Tom Kerridge Real Life Recipes.