Queen Camilla has likely sampled some of the finest cuisine in the world, however she also knows her way around a kitchen.
Despite her incredibly busy royal reschedule, the Queen still likes to cook on occasion.
In conversation with Tom Parker Bowles – a food critic, food writer and her own son – for You Magazine, Camilla shared that she often cooks for herself.
When it comes to kitchen endeavours it seems that Camilla goes for easy but nutritious meals rather than anything too elaborate and fancy.
She said: “I do still cook for myself when at home. Simple things like fish en papillote with butter and herbs.
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“And vegetables from the garden: kale, purple sprouting broccoli, carrots, courgettes, and lots of peas and beans because they freeze so well.
“I love the vegetable garden, and summer in particular. I’m very proud of my white peaches.
“My husband is an excellent gardener, and we’re quite competitive about our fruit and vegetables.”
Camilla’s fish en papillote is a tasty, healthy dish which royal fans can recreate at home.
Food magazine delicious shared how to make fish baked en papillote – a “simple but tasty dinner party main”. Preparation takes 15 minutes, whilst oven time is 23 minutes.
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350g new potatoes, cut into 0.5cm slices
Handful baby plum tomatoes, halved
One lemon, cut into wedges
Glug olive oil
100ml dry white wine
Four x 180g white fish fillets, such as sea bass or sea bream
100g squid tubes, roughly chopped
50g potted brown shrimps
30g pitted olives, halved
Crusty bread for mopping up juices
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1. Heat the oven to 200°C/180°C fan/ gas 6. Cut four large pieces of baking paper into approximate 30cm squares.
2. Divide the sliced potatoes, tomatoes and lemon wedges among each square of paper. Next, drizzle with olive oil, splash over half the wine, before seasoning to taste with salt and black pepper. Grab the edges of the paper and bring them together, scrunching them together to seal. Place on a baking tray and bake for 15 minutes.
3. Take the tray out of the oven and carefully open the parcels. Pop a quarter of the samphire, a fish fillet, some squid, brown shrimps, olives and the remaining wine on top. Reseal tightly, then place back in the oven for eight minutes until the fish is just cooked through. Mop up the tasty cooking juices with some crusty bread served on the side.
In the same conversation, Camilla shared one of her “favourite foods” – and it’s surprisingly cheap and easy.
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