Get ready to join M&S resident chef Chris Baber and English Heritage historian Dr Andrew Hann for a journey back in time! To coincide with the Queen’s platinum jubilee, we’ll be delving into royal history. Discover some behind-the-scenes magic at Queen Victoria’s holiday home Osborne, learn about the history of picnics and Victorian summer fun, and – of course – cook up a traditional Victorian treat.

Check out what Chris will be cooking below, and get your ingredients/equipment at the ready so you can cookalong with us on the night 👇

‘BRITISH SUMMER STRAWBERRY SCONES’

Serves 3+

INGREDIENTS:

225g M&S Organic Self Raising White Flour

1 tsp M&S Baking Powder

25g M&S Fairtrade Golden Caster Sugar

50g M&S British Unsalted Butter

150ml M&S Collection Cornish Creamery Whole Milk

1 M&S Large Free Range Egg

M&S Collection Cornish Clotted Cream

M&S British Strawberry Gin Liqueur

M&S Jam

M&S Speciality Red Diamond Strawberries

YOU WILL NEED:

• Greaseproof paper

• Baking tray

• Large bowl

• 2 medium bowls

• Jug

• Dough cutter

• Pastry brush

METHOD:

• Preheat your oven to 220℃ then grease a baking tray with some butter.

• Sift your flour and baking powder into a bowl then stir in the sugar. Add the remaining butter - rub in with your fingertips until it resembles fine breadcrumbs.

• Pour in the milk part by party, working your hands into the mixture until you achieve a smooth dough – make sure not to overwork it! Then allow the dough to rest for 20 minutes.

• Lightly flour a work-surface and roll out the dough until 2cm thick. Use a 5cm cutter to cut out the scones whilst avoiding a twisting action as you press as this can affect how your scones will rise.

• Place your ready to bake scones onto the greased baking tray. Then, crack an egg into a bowl and whisk with a fork. Brush the top of each scone with a moderate amount of the beaten egg.

• Bake for 10-12 minutes until golden and risen. Whilst these are baking, get a bowl and add a favourable amount of clotted cream with a splash of M&S British Strawberry Gin Liqueur to taste, and stir it through. Again, do not overwork this mixture.

• When your scones are baked, serve them with the strawberry clotted cream. You can also add some strawberry jam and red diamond strawberries for additional flavour – your choice which goes first!

‘BREEZY STRAWBERRY BELLINI’

Serves 2

INGREDIENTS:

• 150g M&S Speciality Red Diamond Strawberries (leave some aside for decoration)

• 1 bottle (75cl) M&S Balfour Cuvée Rosé

• M&S British Strawberry Gin Liqueur (to your measure)

YOU WILL NEED:

• A sharp knife

• Blender/food processor

• Small pot (to contain the purée)

• Champagne flute

METHOD:

• Remove the stems from the strawberries using a sharp knife, then slice them in half.

• Place the strawberries into a blender or a food processor, and blend until it creates a completely smooth purée.

• Place the purée in the fridge for at least 30 minutes to cool.

• When you’re ready to serve, pour the chilled strawberry purée into a Champagne flute then add a big or little splash of the M&S Strawberry Gin liquor.

• Top up with some Balfour Cuvée Rosé, and gently stir with a spoon. Top off your drink with some M&S red diamond strawberries – you’re now ready to serve!