Harry's childhood chef shares the prince's favourite recipes (2024)

• Carolyn Robb was hired as a royal chef after an interview with Diana in 1989
• She shared recipes and tips for recreating some of the royal's favourite treats
• She claims William and Harry loved her treacle tarts during their childhood
• Carolyn left the royal family in 2000 to concentrate on her own family

ETON MESS

I love everything about this dessert – the name, the ingredients, and the many tales surrounding its origins.

One story is that an excited golden labrador jumped onto a perfect strawberry pavlova that was about to be enjoyed at an Eton College open day picnic.

This resulted in the now famous Eton Mess – a jumble of summer fruits, cream and shattered meringues.

As Prince William and Prince Harry attended Eton, I couldn’t resist including the dish here.

Makes 4 individual stacks

For the meringue

• 3 medium free-range egg whites
• 85g (3oz) white caster sugar
• 85g (3oz) golden caster sugar
• A few drops of pure vanilla extract

For the raspberry purée

• 115g (4oz) raspberries
• 30g (1oz) icing sugar
• A few drops of lemon juice
• 4 mint leaves

For the filling

• 225g (8oz) mixed strawberries, blueberries and raspberries
• A handful of mint leaves
• 225ml (8fl oz) double cream
• 110ml (3¾fl oz) mascarpone cheese
• 2tbsp caster sugar
• Icing sugar, for dusting

Preheat the oven to 160°C/fan 140°C/gas 3. Line 2 baking trays with baking parchment. On this, using a pencil, draw 4 circles in each of the following diameters: 2cm, 4cm, 6cm, 8cm and 10cm – you will have 20 circles in total.

In a clean, dry bowl, whisk the egg whites until stiff. Add the sugars and vanilla extract while whisking, until firm and glossy.

Spoon the meringue into a piping bag with a medium fluted star nozzle and pipe it thinly into the parchment circles in a spiral, completely filling each circle.

Bake for 30-40 minutes, until firm and crisp. Do not allow them to colour. Turn off the oven and leave them in it to cool. You can make these up to a week in advance. Store in an airtight container.

To make the purée, blend together the raspberries, icing sugar and lemon juice. Rub the mixture through a fine sieve to remove any pips then add the mint leaves and blend again. Cover and keep in the fridge until ready to assemble.

Wash, dry and prepare the berries, quartering the strawberries. Shred the mint leaves finely, leaving a few leaves whole to garnish.

Whip the double cream with the mascarpone and sugar, then mix in the shredded mint. Spoon the cream into a piping bag fitted with a small plain nozzle.

Assemble the Eton Messes on the plates you’ll serve them on. Beginning with one of the largest meringue discs, pipe a little cream onto it and arrange some raspberries neatly on top.

Top with an 8cm disc, pipe cream onto it and neatly arrange some blueberries. Continue layering with a 6cm, 4cm and 2cm disc, topping them with cream and then strawberry pieces, blueberries and a single raspberry, in order. Repeat the process to make 3 more stacks.

Don’t assemble them more than an hour before serving as the meringues will soften. When ready, drizzle each with raspberry purée, garnish with mint leaves and dust with icing sugar.

TINY TREACLE TARTS

When HRH Prince Harry was very young I used to make mini treacle tarts for him. I kept a supply of them in the freezer so they were available at a moment’s notice.

Once,when he came into the kitchen to get one, I asked him to check with the Princess of Wales if he could have one.

Hereappeared moments later with a slip of paper in his hand. It read, ‘Mummy says it’s okay!’ in Princess Diana’s handwriting. I treasured this wonderful little note!

Makes 20 small tarts

For the pastry

• 120g (4½oz) butter
• 2tbsp golden caster sugar
• 240g (8½oz) plain flour
• Zest of 1 orange
• 1 medium free-range egg yolk
• 60ml (2¼fl oz) cold water

For the filling

• 400g (14oz) golden syrup
• 150g (5½oz) fresh white breadcrumbs
• Zest of 1 lemon
• 1tbsp fresh lemon juice
• 2tbsp double cream

In a food processor, pulse the butter, sugar and flour until it resembles breadcrumbs. Grate the orange zest directly into the mixture, then add the egg yolk and a little water, while pulsing the food processor.

Continueadding water until the dough comes together – do not overprocess. On a lightly floured board, form the pastry into a ball.

Wrap in clingfilm and chillfor 20 minutes. Meanwhile, warm the golden syrup in a small heavy-based saucepan; do not let it boil.

Remove fromthe heat, add the breadcrumbs and lemon zest. Leave it to sit so the crumbs swell. Roll the pastry out on a floured board to 3mm thick.

Cut out 20 circlesto line 20 tartlet moulds, or use 2 x 12-hole muffin trays, and press the pastry down well into each mould (keep any trimmings for decoration).

Chill for 15 minutes. Preheat the oven to 180°C/ fan 160°C/gas 4. Add the lemon juice and cream to the breadcrumb mixture.

Evenlydistribute the filling into each tartlet. Decorate the top of each with small pastry shapes or a lattice of pastry strips. Bake for 15-18 minutes. Cool in the moulds for 10 minutes before removing. Serve warm with whipped cream, custard or ice cream

CHOCOLATE BISCUIT CAKE

My mother made this when I was a child, and it was my favourite. When Prince William and Prince Harry were very young, I made it for them using the same recipe.

It was a firm favourite in the royal nursery; so much so that Prince William had chocolate biscuit cake at his wedding for his Groom’s Cake.

It was designed, made and gifted to him by McVitie’s and is said to have been made from 1,700 biscuits and 17kg of chocolate!

If I’m making it for smaller children I leave out the pistachios and figs, adding the same weight in biscuits instead.

You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins or dried cherries.

Carolyn says: This cake will keep in an airtight container for up to 2 weeks in the fridge, though it seldom lasts that long once people know that it’s there!

Serves 16-20

For the cake

• 340g (12oz) butter
• 160g (5¾oz) golden syrup
• 50g (1¾oz) unsweetened cocoa powder
• 100g (3½oz) dark chocolate
• 1tsp pure vanilla extract
• 60g (2¼oz) unsalted pistachios, de-shelled
• 100g (3½oz) soft dried figs, sliced
• 450g (1lb) digestive biscuits, crushed

To decorate

• 300g (10½oz) dark chocolate
• 50g (1¾oz) white chocolate
• A selection of small chocolate sticks and Maltesers

Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil. Remove from the heat and add the cocoa powder, dark chocolate and vanilla.

Stir until smooth and glossy. Add the pistachios, figs and crushed biscuits, and stir well.

Line the base and sides of a 20cm round or square cake tin, or a 450g loaf tin of 16cm x 11cm and 7cm deep, with parchment.

Pour the mixture into the tin and press down well, including into the corners. Leave to cool then cover and chill in the fridge for 2 hours.

When set, remove from the tin and place on a wire rack. Melt the dark chocolate and white chocolate separately. Spread the dark chocolate over the cake, leaving a little for drizzling later.

Decorate with Maltesers and chocolate sticks before the chocolate icing sets. Dip a fork into the white chocolate and drizzle over, then do the same with the remaining dark chocolate. Serve when set.

ORANGE, LEMON & LIME CORDIAL

Home-made cordial is very simple to prepare. The Royal Family enjoy a drink using only lemons, called ‘Lemon Refresher’, but in this recipe I’ve used oranges, lemons and limes.

We always had this in the refrigerator at home – it was made from our home-grown citrus and we called it ‘home-brew’.

Makes 1.5ltr (2¾pt) concentrated cordial

• 900g (2lb) granulated sugar
• 850ml (1½pt) water
• Zest and juice of 2 large unwaxed oranges, 1 unwaxed lemon and 1 unwaxed lime
• 20ml (4tsp) tartaric acid (from health food shops or online), or use 8tsp cream of tartar

Put the sugar and water in a saucepan and bring it to the boil. Stir well to dissolve the sugar. Boil for 3-4 minutes.

Place the citrus zest in a large bowl with the tartaric acid or cream of tartar and pour the hot sugar syrup onto it.

Leave to infuse overnight. Add the citrus juice and then strain the cordial and pour into 2 sterilised glass bottles with stoppers or screw-top lids.

When completely cool, seal the bottles. Store in the refrigerator for up to 4 weeks. To serve, dilute one part cordial with 4-5 parts of iced water, either still or carbonated.

For a refreshing summer’s drink, mix with carbonated water and plenty of ice, thin slices of cucumber and lime, and some mint leaves.

LITTLE SUNDAY ROAST

Roast chicken was a favourite on the nursery menu, so I’m not surprised that Harry is said to have proposed to Meghan while enjoying a roast chicken dinner.

This is a quick, simple and cost- effective way to prepare roast chicken for two when you only need a small quantity and you don’t want to roast a whole bird.

Serves 2

• 2 boneless chicken breasts
• 4 rashers of streaky bacon
• 60g (2¼oz) butter
• 2 small sprigs of fresh thyme
• 2 medium potatoes
• 4 fresh mini corn
• 2 mini courgettes
• 1 large carrot
• Gravy
• 2 parsley leaves, to garnish

Preheat the oven to 190°C/fan 170°C/gas 5. Remove the skin from the chicken. Wrap 2 rashers of bacon neatly around each breast, positioning it so the ends of the rashers are on the underside.

Spread a little butter onto each piece of chicken and place each one on top of a sprig of thyme on a baking tray.

Peel and dice the potatoes, then boil them until they are still slightly firm, and drain well. Mix with half of the butter and place in the baking tray with the chicken. Roast for 25-30 minutes.

Meanwhile, slice the vegetables and cook lightly in boiling, salted water. Drain, season and mix with a little butter.

Pierce the chicken with a skewer to test if it is cooked. If the juices run clear, then it is ready. Leave to stand for 5 minutes before carving.

Slice the chicken thinly and fan it out on a warmed plate alongside the potatoes and vegetables. Serve with gravy and garnish with parsley.

MOUSE CUPCAKES

These mice hold a very special place in my repertoire of children’s food as they were the first thing that I made for Prince Harry and Prince William when they were just three and six years old.

Makes 12

For the cupcakes

• 2tbsp unsweetened cocoa powder
• 115g (4oz) self-raising flour
• 115g (4oz) golden caster sugar
• 115g (4oz) soft butter
• 2 medium free-range eggs
• 1tsp pure vanilla extract

For the chocolate glaze

• 150g (5½oz) milk chocolate
• 85g (3oz) butter

For the decoration

• 12 marshmallows
• Miniature marshmallows
• White chocolate buttons or flaked almonds
• Flaked almonds, cut into thin strips
• Tiny white chocolate stars, Smarties or M&M’s

Preheat the oven to 190°C/fan 170°C/gas 5. Place 12 paper cupcake cases into a 12-hole cupcake tin, or use individual tartlet moulds.

Sift the cocoa powder and flour into a mixing bowl. Add the sugar, butter, eggs and vanilla extract. Beat by hand or with an electric mixer until smooth.

Divide the mixture between the paper liners so they are half full. Scoop out the middle so that when cooked the cupcakes will be flat and do not have a peak in the centre. Bake for 12-15 minutes, until springy to the touch. Leave to cool.

Next, melt the chocolate and stir in the butter until glossy and pourable. Add extra chocolate if it needs to be thicker.

If the tops of the cupcakes have risen, cut them off so they’re level. Place a little spot of chocolate glaze in the centre of each cake and then stick a marshmallow onto each one to form the head.

Spoon the chocolate glaze over the marshmallow and on the cake so that both are covered. Before the chocolate sets, stick the mini marshmallow eyes and nose onto each mouse’s head.

Also put on the chocolate buttons or flaked almonds for ears, and flaked almond strips for whiskers.

You can do further decorating around the top of the cupcake, using the little stars, Smarties or M&M’s.

APPLE & CINNAMON CRUMBLE WITH BLACKBERRY CREAM

The Royal Family often enjoyed a fruit crumble for pudding.

My blackberry and apple crumble represents the finest in comfort food, so I’m sure Harry will introduce Meghan to this classic English dessert – if he hasn’t already!

Serves 4

For the filling

• 900g (2lb) Bramley apples
• 40g (1½oz) butter
• 120g (4¼oz) light muscovado sugar
• 1½tsp cinnamon

For the crumble topping

• 120g (4¼oz) butter
• 60g (2¼oz) light muscovado sugar
• 120g (4¼oz) plain flour
• 45g (1½oz) rolled oats
• 2tbsp desiccated coconut
• 1tsp vanilla extract
• ½tsp cinnamon
• 2tbsp chopped pecans

For the blackberry cream

• 150g (5½oz) blackberries
• 2tbsp white sugar
• 2tbsp water
• 1tsp pure vanilla extract
• 150ml (5fl oz) double cream

Preheat the oven to 190°C/fan 170°C/gas 5. Peel, core and dice the apples. In a heavy-based saucepan or non-stick frying pan, melt the butter with the sugar and cinnamon.

Add the apple and cook over a high heat for 5 minutes, until it caramelises. Divide the apple evenly between 4 individual ovenproof dishes, or pour into a 1½pt dish.

Put the crumble topping ingredients in a food processor and process until it resembles chunky breadcrumbs.

If making by hand, cream together the butter, sugar and vanilla in a large mixing bowl then mix in the remaining ingredients.

Pour the crumble over the apple. Place the dish or dishes on a tray and bake for 20-30 minutes until the topping is golden and crunchy.

Meanwhile, cook the blackberries with the sugar, water and vanilla in a lidded saucepan for 10 minutes, until the blackberries are soft.

Purée with a hand blender then rub through a fine sieve to remove pips. Whip the cream and swirl the cold purée through it. Serve alongside the crumble.

LITTLE SAUSAGE MEN

Children seldom need encouragement to tuck into sausages and mash; even so, I love to surprise them with this little chap.

He has brought smiles to many little faces over the years. He was a favourite on the nursery menu but has also been known to venture out on picnics as a cold sausage man.

Note that you should be on hand to remove the co*cktail sticks that hold him together.

Serves 2

For the sausage men

• A little light olive oil
• 10 pork co*cktail sausages
• 6 small pieces of broccoli
• 2 cherry tomatoes
• 2 button mushrooms or the ends of a cucumber
• 2 parsley leaves
• Organic tomato ketchup (optional)

For the mash

• 1 medium russet potato
• 75ml (2½fl oz) milk
• 30g (1oz) butter
• Salt, freshly ground black pepper and a pinch of grated nutmeg

Heat olive oil in a non-stick frying pan. Prick the sausages and fry for 10 minutes, until browned and crispy. Once cooked, keep warm.

While the sausages are cooking, peel and dice the potato, and cook in boiling, salted water until soft. Drain thoroughly.

Place the milk and butter in the pan in which the potato was cooked and bring to the boil. Add the potato and cook for 1 minute.

Using a fork or potato masher, mash to a very smooth purée and season lightly. I believe it is important to season children’s food carefully and not to serve food that is bland.

I use salt sparingly and also a little freshly ground black pepper and finely grated nutmeg, which will lend a very subtle flavour to the potato. Lightly cook the broccoli in salted, boiling water for 6-8 minutes.

To assemble the sausage men, you will need one sausage as a body to which you attach 2 sausages to one end for legs and 2 sausages at the other end for arms, using co*cktail sticks.

For the head, use a tomato, onto which you can secure either a mushroom hat or a cucumber hat. Use another co*cktail stick to attach the head and hat to the body, with a parsley leaf under the head.

To serve, put a mound of mashed potato onto each serving plate and either sit or lay a sausage man on it, or you can stand them up by propping against a high stack of mash.

Decorate each with 3 pieces of broccoli and serve immediately. I usually accompany the men with tiny bowls of organic tomato ketchup.

The Royal Touch: Simply Stunning Home Cooking From A Former Royal Chef by Carolyn Robb (ACC Editions, £25). To order a copy for £20, p&p free, visit mailshop.co.uk/books or call 0844 571 0640. Offer valid until 9 June 2018.