Royal Recipes: A Wedding Breakfast Fit For A Queen If you plan to watch the royal wedding live on Friday, be prepared to wake up early — the ceremony starts at 6:00 a.m. EST. If you're not quite sure what to eat at that uncivilized hour, British food writer Nigella Lawson offers one answer: Have a scone.
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Royal Recipes: A Wedding Breakfast Fit For A Queen

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Royal Recipes: A Wedding Breakfast Fit For A Queen

Royal Recipes: A Wedding Breakfast Fit For A Queen

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But not to worry, food writer Nigella Lawson returns to this program once again, and she has some early rising food suggestions.

M: I must say, it is an unearthly hour to be thinking of cooking food.

INSKEEP: Of course, we should mention, you're going to be doing this at a civilized hour because you are in London. You'll be in London for the ceremony.

M: Yes.

INSKEEP: So you're going to get up at a decent hour, but some people will be waking up early. And I guess one way you could start is with a drink.

M: Well, you certainly could. I mean I think that I don't want to worry too many people by suggesting you hit the bottle at the crack of dawn. However, I suggest what I call a Fragonard, but I'm going to re-name it a Princess. Some fizzy wine, champagne if you want to really give it everything you've got, with a strawberry puree. Just split some fresh strawberries in a processor or a blender.

INSKEEP: It's a lovely shade of red here, photographed in one of your books, "Nigella Fresh."

M: And I suppose you could think that having fruit early in the morning is a fairly healthy thing.

INSKEEP: If that's not the drink of choice, is there another you would suggest?

M: Well, yes. I mean I think that if you really need something to help you get out of bed, I suggest - it's not a good name for it - I call it an Alcoholic Iced Coffee; a bit less than a shot of coffee liqueur and some espresso or really strong, dark coffee, say, about a quarter of a cup. And you can either put sugar syrup if everything's cold, or you can put a bit of sugar in the coffee. And I put it in a blender with some ice. In fact, if you're desperate, don't bother for the icing stage.


M: You either have it as a short drink, like a shot. Or you can just add a lot of ice and make it really more look like what we call it, Americano Coffee.

INSKEEP: All right. If we have anything more to drink we're going to forget to make breakfast here. So let's move on...


INSKEEP: What...

M: You'll also - you'll see the wedding in double.


INSKEEP: Or not at all, perhaps. But what's a good breakfast food we could go for?

M: Well, I am going to upset a lot of English people by suggesting something which we normally associate with teatime, scones. Now, our scones aren't what you call scones in America. Our scones...

INSKEEP: That's because we call them scones.

M: Well, some English people do. Ours are round, not triangular. And, in fact, what the English call scones are really what you would call biscuits.

INSKEEP: Buttermilk biscuits, here, is what you're talking about.

M: I use salmon just because it's very easy to get and it's more to everyone's taste, and it's a lovely thing to have - beautiful thing to have at breakfast. And I poach it with some lime leaves and really just cook rice with all those spices like some coriander, cumin, turmeric, which makes the rice go incredible gold. And then I, having cooked the rice, then flake in the poached salmon and add some cilantro and some quartered hard-boiled eggs. I should have said hard-boiled eggs are a very important part of Kedgeree.

INSKEEP: I love that you start with an Indian-accented dish and you mentioned the Indian association. We should remind people that India was part of the British Empire. And that suggests some of the ways that your country has changed, doesn't it? Because many Indians have ended up relocating to Britain and they're more and more visible all the time.

M: Yes. And also, of course, it's one of the ways in which I think both the English language and English cooking have that fantastic mix. That's what's quite interesting for English people right now. We've had a period of looking outwards and being very inspired by the Mediterranean. But actually, it's rather nice to look at our own cultural heritage in terms of the kitchen, and yet have the freedom to bring a little more razzmatazz to it.

INSKEEP: I'd like to know, now that you're going to be in London for this royal wedding, are you actually going to pay attention?

M: Well, I think that everyone is giving a show of enormous bored nonchalance and indifference in this country. However, I think everyone's going to watch it.

INSKEEP: You'll be watching.

M: I don't know. I don't know if my husband will let me.


M: But I feel - I want to see the dress. I like that. I can't make myself feel it's a pivotal experience in my life, but I think it would be an affectation to ignore it.

INSKEEP: Well, of course, we'll be watching because we're up early anyway, at MORNING EDITION.

M: Yeah, sure.

INSKEEP: So we'll drink a toast to you.

M: And I to you.

INSKEEP: Nigella Lawson, thanks very much.

M: Thank you.

INSKEEP: Her suggestions can be found at and in many books like "Nigella Fresh."

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