Wednesday, 6 June 2012


HRH Prince Charles & Steve Mangan Photo by Graham Piggott

“Do I have to come?” groaned one of the teens on Sunday morning as I packed up the picnic.

“Yes!” I replied firmly

The plan was to go to the Private view of the Summer Exhibition at the Royal Academy before heading on down to the river to check out the Jubilee Pageant.

With homemade rolls and chocolate hazelnut cookies carefully wrapped and tucked away we braved the drizzle.

Piccadilly was buzzing.

Like many places across Britain, roads were closed for a huge street party. A little bit of rain wasn’t going to dampen the spirits of those involved!

Fortnum and Masons had a tea tent serving silver pots of tea and glasses of champagne as well as picnics to those seated at the trestle tables stretching down the road.

Fortnum and Masons tea tent at the Diamond Jubilee Street party Picadilly, London 

As we casually wandered down the crowded street we became aware of a buzz and lots of security, then suddenly Prince Charles and Camilla were in front of us chatting with the crowds, flanked by camera men and photographers.

Old and New

 He was relaxed and friendly as he chatted to those seated with their picnics before being whisked off to the boat pageant.

As we walked down the Mall, past the Palace and the Houses of Parliament you couldn’t help but be impressed by the effort everyone had made.

Not only with the planning of the weekend, but everyone there.

As we ate our picnic waiting for the boats to pass you couldn’t help but feel impressed by the spectacle and the sense of occasion that had been created.

Crowds on the river bank for the Diamond Jubilee Pageant

I had a quick look at the Fortnum’s impressive picnics and thought our bread rolls didn’t look too bad either!!

So here, after all the excitement is a BREAD ROLL RECIPE fit for a prince and all those who accidently bump into him at the Diamond Jubilee celebrations!

The recipe is quick, easy and produces light tasty wholemeal rolls.


Preparation time about 10 minutes with rising time of about 2 hours
Cooking time 30 minutes


12 fl oz of water
5 ½ oz  strong white bread flour
12 oz  wholemeal seed and grain flour
2 tsp salt
2 tsp granulated sugar
1 oz butter
1 ½  tsp dried yeast

A handful of flour to dust the baking sheet


1.     If using a bread maker put in the water then add the dry ingredients and set to dough setting...and go to 3.

2.     If making by hand put all the dry ingredients in a large bowl and then gradually add the water until it combines.

3.     Cut up the butter into slivers and add to the mixture, knead until combined and then leave to rise until it has doubled in size.

4.     Once it has risen enough flour a work top and gently knead again knocking the air out then divide into 6 pieces.

5.     Shape each piece into an oval –or what ever shape you want.. and then place on a well floured baking sheet and leave to rise again for about half an hour. Now pre heat the oven to 200 degrees c.

6.     Once the rolls have risen again place in the pre heated oven and bake for about 30 minutes until golden.

7.     Turn out onto a cooling rack until cool enough to eat.

This mixture makes 6 large rolls or can be used to make 1 medium sized loaf.
The good thing about it is because it uses a mixture of white and wholemeal flour the rolls aren’t heavy like some wholemeal bread can be!

Light wholemeal bread rolls

 Ideal for BBQ’s and picnics.

Fortnum & Mason Diamond Jubilee Street Party

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