You can’t beat curled-up fish-paste sandwiches washed down with Tizer, writes Andrew Shepherd, while David Dickson suggests a vegan dish. Plus letters from Sue Wallace and Dr Anthony Isaacs
Why is there such a fuss about coronation signature dishes (King Charles and Camilla choose coronation quiche as signature dish, 17 April)? Thankfully, I won’t have to eat coronation quiche if I don’t want to – broad beans in a quiche seems a bit leaden to my taste. I have never eaten coronation chicken and have just had to ask my wife what it was.
My memories of our 1953 street party are of dried, curled-up fish-paste sandwiches followed by an individual trifle – a bit of Madeira cake soaked in jelly containing little chunks of tinned pears, topped with a bit of custard with a squiggle of synthetic cream – served in a little waxed cardboard dish and washed down with Tizer. Why try to improve on perfection?
Andrew Shepherd
Loughborough, Leicestershire
