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According to The New York Times, the royal wedding reception menu will consist of just a "modest spread of Champagne, wedding cake and two-bite appetizers, or canapes." But thanks to the folks at the Food Network, you can serve your guests a much heartier spread of English fare -- even if your home isn't a palace:

Slow-Cooker Pork Stew

royal wedding menu ideasRecipe courtesy Food Network Magazine

Prep Time: 20 min
Cook Time: 8 hr 0 min
Level: Easy
Serves: 4 servings

  • 1 pound fingerling potatoes
  • 3 carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and grated
  • 1/3 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 bay leaves
  • 1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1 14-ounce can diced tomatoes

Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.

Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.

Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Per serving: Calories 634; Fat 29 g (Saturated 10 g); Cholesterol 210 mg; Sodium 601 mg; Carbohydrate 30 g; Fiber 5 g; Protein 61 g

Lamb Chops with Fennel and Tomatoes

royal wedding menu ideasRecipe courtesy of Food Network Magazine

Prep Time: 16 min
Cook Time: 24 min
Level: Easy
Serves: 4 servings

  • 1 medium bulb fennel, trimmed and cut into 8 wedges
  • 4 plum tomatoes, cored and halved lengthwise
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, smashed
  • 2 15-ounce cans cannellini or butter beans, drained and rinsed
  • 2 tablespoons chopped fresh oregano or parsley
  • 2 tablespoons grated parmesan cheese (optional)
  • 4 5-ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this)

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.

Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.

Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.

Per serving: Calories 416; Fat 17 g (Saturated 4 g); Cholesterol 62 mg; Sodium 442 mg; Carbohydrate 35g; Fiber 11 g; Protein 30 g

Haricots Verts With Shaved Parmesan

royal wedding menu ideasRecipe courtesy Sandra Lee for Food Network Magazine

Prep Time: 5 min
Cook Time: 5 min
Level: Easy
Serves: 4 servings

  • 3/4 pound ready-to-cook haricots verts
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice
  • 1/4 cup shaved parmesan cheese
  • Freshly ground black pepper

Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7
minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.

Serve immediately with shaved parmesan and freshly ground pepper.

Shepherd's Pie

royal wedding menu ideasRecipe courtesy Melissa d'Arabian

Prep Time: 20 min
Cook Time: 1 hr 50 min
Level: Easy
Serves: 6 to 8 servings


Garlicky Potato Topping:
  • 4 large russet potatoes, peeled and quartered
  • 10 whole garlic cloves, peeled
  • 1/2 cup sour cream
  • 1/4 to 1/2 cup beef broth
  • 4 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Nonstick cooking spray
  • 4 slices bacon, cut into thin strips
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 1 teaspoon sugar
  • 1 pound ground beef
  • 2 to 3 medium carrots, roughly chopped, (about 1 cup)
  • 3/4 cups frozen peas, thawed
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) bottle light or dark beer
  • 1/2 cup beef broth
  • 1 teaspoon finely minced fresh rosemary leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Swiss or Cheddar
  • 2 tablespoons chopped fresh parsley leaves

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Fried Fish with Smashed Chips

royal wedding menu ideasRecipe courtesy Food Network Magazine

Prep Time: 15 min
Cook Time: 24 min
Level: Easy
Serves: 6 servings

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups cold good-quality wheat beer
  • 2 pounds small red-skinned new or baby potatoes
  • Fine sea salt
  • 6 tablespoons unsalted butter, melted
  • Freshly ground pepper
  • Vegetable oil, for deep-frying
  • 3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips
  • 1/3 cup roughly chopped fresh parsley
  • Malt vinegar, for serving (optional)

Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.)

Preheat the oven to 400. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes.

Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.

Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired.

British Meat Pies

Recipe courtesy Food Network Magazine

Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

All photos courtesy of the Food Network

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