Paula McIntyre’s recipes full of Queen’s Platinum Jubilee glee

This weekend we’ve been treated to a rare four day public holiday to celebrate the jubilee of the Queen. When three Michelin star chef Clare Smyth, originally from Bushmills, cooked the wedding feast for Prince Harry, it was a celebration of the best of British food. Abernethy dulse butter featured on the menu – two traditional foods whizzed into one trend setting product. English sparkling wine now overtakes Champagne in international wine awards and whiskey, cider and beer from here is considered first class. Cheeses from here, once scoffed at by established cheese making nations, are now winning global awards and our beef, dairy, lamb and seafood are considered among the best in the world.