With King Charles' coronation rapidly approaching, the King and Queen Consort have provided us with the ultimate street party food inspiration: Coronation Quiche. Announced on the royal family's official Twitter account, the savoury tart will be the official coronation dish enjoyed at get-togethers and coronation Big Lunches throughout the UK on 6 May. Whether you're planning a full-on feast or a casual get-together, the quiche will make an ideal centrepiece alongside (or instead of) that coronation chicken.

Made with spinach, broad beans and tarragon, the veggie quiche is the creation of royal head chef Mark Flanagan, and combines two of the King's favourite ingredients: eggs and cheese. It can be served hot or cold, suits a variety of different dietary requirements, and can be adapted to suit individual tastes, making it the perfect crowd-pleasing sharing platter. You can find the official recipe on the royal family's website, along with three other royally approved dishes developed by some of Britain's most beloved chefs: Adam Handling, Ken Hom, and Nadiya Hussain.

Nadiya is no stranger to cooking for royalty. After being crowned winner of The Great British Bake Off  in 2015, she had the honour of baking Queen Elizabeth II's 90th birthday cake the following year. She's back for another momentous royal occasion with an exquisite aubergine recipe for King Charles' coronation. Her vegetarian creation features finely sliced aubergines, spiced to perfection and topped with a simple yet elegant yogurt dressing.

Longstanding celebrity chef Ken Hom has designed a dish fit for any royal banquet, giving a classic a tasty twist that showcases the fusion of cultures and flavours that makes Britain truly great. In his own words, this roast rack of lamb marinated with Asian-style spices “represents the hallmark of modern Great Britain”. Serve with buttery potatoes and a green salad.

No celebration is complete without a trifle, and this strawberry and ginger creation, from Dundee-born chef and London restaurateur Adam Handling, puts a zesty twist on the classic while showcasing some of Britain's best ingredients. His recipe features a ginger custard, Yorkshire parkin, luscious British strawberries and generous dollops of whipped cream.

Now read about amazing foods with royal connections through centuries:

One of the most popular cakes in Britain, the Victoria sponge is a pretty simple affair: a vanilla cake with jam and cream in the centre and a dusting of icing sugar on top. Its history is more complex, going back to the 15th century. The cake's popularity rose in the early 19th century, when afternoon tea was a growing trend among the upper classes. Queen Victoria and her confidantes would change into formal attire and enjoy tempting desserts, including this airy sandwich cake. After her husband Prince Albert passed away in 1861, the cake was officially named in honour of the queen.

Try our Victoria sponge recipe

As well as dishes celebrating Queen Victoria, there are many commemorating her husband – most notably, fillet of beef Prince Albert, a rich and hearty dish fit for a special occasion. A fillet of beef is stuffed with foie gras pâté and truffle shavings, wrapped in bacon, drizzled in truffle oil, then roasted. As if that's not opulent enough, it’s served with a Cognac, Madeira and beef gravy. These days it's not so common – we think it's time this decadent dish saw a revival.

This quintessential British food was baked as a wedding gift for Princess Victoria of Hesse and by Rhine (the granddaughter of Queen Victoria) and Prince Louis of Battenberg (who later changed his name to Mountbatten) in 1884. Its charming checkerboard design is said to represent the four princes of Battenberg. The colourful combination of yellow and pink sponge, with the addition of a marzipan wrapper, has ensured it’s just as popular today as it was back then.

Try this pistachio and rose Battenberg cake

A flourless chocolate cake so rich you only need one slice – yet so moist and light, you want several – Queen Mother’s cake is the most famous creation from US cookbook author and shameless self-promoter Maida Heatter. Made with ground almonds, the cake has a lighter texture than other tortes and tarts and looks sublime coated in chocolate frosting. It was published in several books from the 1970s onwards, with Heatter claiming it was named after Queen Elizabeth The Queen Mother, who enjoyed a slice and asked for the recipe.

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This beautiful, creamy yellow French sauce is a classic served with steak and equally delicious poured over eggs, chicken, fish or vegetables. It’s made by emulsifying egg yolks and butter, then flavouring the mixture with vinegar, tarragon, chervil, shallots and black pepper. It’s thought to have been created by chef Collinet (who also invented soufflé potatoes) at Le Pavillon Henri IV in Paris for its opening in 1836. It's believed it was given the name Béarnaise after Béarn, the province where Henri IV – King of France from 1589-1610 – was born.

Crusty, yeast-risen white rolls are popular in many parts of the world. What sets Kaiser rolls apart is the five-point pinwheel design on top, which some say represents a crown – a fitting thought considering their connection to Austrian royalty. It's believed they were officially named in honour of Emperor (Kaiser) Franz Joseph I of Austria, who ruled until his death in 1916. They're still common in bakeries and often seen topped with poppy seeds, sesame seeds or onion.

Veal Prince Orloff, or Orlov, is a classic French dish in which the roasted meat is sliced, layered with mushroom and onion, then put back together. It’s covered in mornay sauce (a cheesy béchamel) and cooked further for an intensely rich, show-stopping centrepiece. But why is a French dish named after Russian royalty? It was first served at the Russian Embassy in Paris, then headed up by Prince Nikolai Orlov, in the 19th century.

A classic pizza Margherita is simply tomato, mozzarella and basil. The dish is famous all over the world but it likely got its start at a restaurant in Naples called Pizzeria Brandi. As the story goes, chef Raffaele Esposito concocted it to celebrate an 1889 visit to the city by King Umberto I and Queen Margherita of Savoy. In fact, the trio of toppings – green, white and red for the Italian flag – was already widely used. Nonetheless, the restaurant is responsible for popularising its name.

Discover the incredible history of pizza

Beef tenderloin smothered in pâté, mushrooms and prosciutto and then baked in pastry – beef Wellington is an enduring favourite. Less known is how the rich and regal dish’s name came about. It’s generally agreed it was prepared in celebration of the Duke of Wellington and his victory at the Battle of Waterloo in 1815. However, the concept wasn't entirely novel. Filet de boeuf en croûte – an existing dish – is basically the same thing. A likely theory is it was simply renamed during the war with France.

England's Queen Victoria and Prince Albert are well-known to have had sweet teeth, which explains why their names are attached to several desserts and cakes. Prince Albert’s pudding, a simple steamed sponge studded with raisins and candied peel, was published in Eliza Acton’s Modern Cookery For Private Families in 1845, during the early years of Victoria’s reign. It comes with a recipe for a boozy brandy, rum and Madeira sauce sure to put hairs on your chest.

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Eaten for breakfast, lunch, dinner and even as a snack, it’s difficult to imagine a world without sandwiches. Their popularity – and name – is attributed to 18th-century John Montagu, the fourth Earl of Sandwich. It’s said he asked to be served meat between two slices of bread so he could fill up without interrupting his gambling. Whatever the truth, the practice of using bread as a wrapper or in place of plates was nothing new.

Check out our collection of tempting sandwich recipes

A mild, floral and citrus tea that can be drunk with a dash of milk or slice of lemon, Earl Grey was named after Charles Grey. The second Earl Grey was a descendant of the noble House of Grey and British prime minister from 1830-34. There are many stories as to how exactly he became associated with the tea, including that the Earl saved the life of a Chinese tea blender and a more plausible tale that he requested a tea be matched to the water profile in his house. Whatever the truth, Earl Grey gained widespread appeal when tea company Twinings marketed it.

In a bid to straighten out his distracted son, Russia’s Tsar Alexander II sent Grand Duke Alexei Alexandrovich on a tour of America in 1871. A banquet was held at Delmonico’s, one of the oldest and finest restaurants in New York, where chef Charles Ranhofer was known to honour important guests by naming dishes after them. Lobster Duke Alexis was created for the occasion. The bisque features pulverised crawfish, stuffed back into the tail shells and served as a garnish.

A warming Viennese speciality, café Maria Theresia is the original flavoured coffee drink. Featuring not one but two layers of citrus, the coffee starts with orange liqueur added to hot, brewed coffee, which is then crowned with whipped cream and grated orange zest for an extra burst of fragrance. It was named to honour the beloved Austrian empress Maria Theresa, who ruled from 1740 until her death in 1780.

Want more food history? Check out these dishes and drinks named after real people

Oddly, this moist, sticky date cake is more popular in Canada than the UK. It caught on during the late Queen Elizabeth II's coronation in 1953 and, thanks to its timeless tastiness, it never went away. The Queen Elizabeth cake is topped with a buttery brown sugar and coconut sauce, making it reminiscent of a British sticky toffee pudding. What’s more, it stays fresh for days, making it perfect for afternoon snacking.

These round, smooth biscuits may look similar to British Rich Tea biscuits but they’re actually Marie biscuits, popular in Spanish-speaking countries such as Venezuela, Mexico and Costa Rica. They were created by British bakery Peek Frean for the 1874 wedding of Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh, Prince Alfred.

The king of salads, crab Louie is a hearty dish of hard-boiled eggs, cucumber, tomato, romaine lettuce, creamy mayo dressing and crab meat. Ubiquitous on the West Coast of the US, particularly in summer, it began appearing on menus in the early 1900s – though it’s not clear how it got its name. Some historians believe it may have been named after 17th-century King Louis XIV of France, who was famous for his enormous appetite.

Serve this pastry anywhere far from Sweden and you may be met with confused looks. The patriotic dessert – with a pastry base, jam and cream filling and chocolate or marzipan silhouette of King Gustavus Adolphus – is eaten on 6 November in Sweden and other Scandinavian countries. It was created by pastry chef Carl Bräutigam at his eponymous pastry shop in Göteborg in 1909, to commemorate the 17th-century ruler credited for the rise of Sweden as a European power.

Cheese lovers may well have eaten this delicious, semi-soft cows’ milk cheese and not once considered where its name comes from. One of the most popular cheeses in Denmark, King Christian cheese (also known as danbo) was named after the 'Grandfather of Europe' Christian IX, who ruled Denmark from the late 19th century. Modelled on Swiss cheese, it has a sweet, nutty flavour and small holes in it.

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The Queen of Sheba – the legendary ancient ruler of Saba, present-day Yemen – is as good an inspiration for a luxurious cake as anyone. The Gateau Reine de Saba, or Queen of Sheba cake, is a decadent treat made with melted chocolate, butter, almonds, brewed coffee and eggs. It’s not baked for long, so it’s moist on the inside, and is finished with a dark chocolate glaze. Influential chef Julia Child is credited with popularising the cake in the US.

Read Julia Child's best-ever cooking tips

This sumptuous meal is named after one of Austria's most wealthy and powerful families, many of whom held the title of prince. Ruling from their palace in Burgenland, they enjoyed centuries of opulence and endured times of (relative) hardship. Steak Esterházy – a cheap cut of roast beef served with root veg and a citrusy cream sauce – would have been a budget-friendly option. Usual accompaniments include pasta, fried potatoes or schupfnudeln (finger-shaped potato dumplings).

This smooth, round peppermint was launched by Dutch candy company Fortuin in honour of Queen Wilhelmina in 1892. At the time the young royal was just 12 years old but she went on to become the country’s longest-reigning monarch. The first box was presented to the Royal House who subsequently named the company purveyor to the royal household. The minty candy, with its portrait of Wilhelmina, remains popular.

A dainty dessert with layers of pastry, raspberry jam and icing, Alexandertorte – often called Alexander cake or torte – is said to have been created in Latvia's capital Riga during a visit from a Russian royalty in the 19th century. Alexander III, also known as The Peacemaker, is thought to be the czar in question. Whatever the royal connection, home cooks as far as Germany and Finland have come across the recipe and made their own versions in all shapes and sizes.

French chef Georges Auguste Escoffier had a penchant for naming dishes after notable women, making peach Melba for Australian opera star Nellie Melba and cherries jubilee for Queen Victoria. Fraises Wilhelmine, featuring strawberries soaked in orange juice, powdered sugar and kirsch, and served with cream, was another of his efforts. The sweet and simple dessert was named after Queen Wilhelmina of Netherlands, who ruled the country from 1890-1948.

Fine pastries and Hungary go together like macaroni and cheese. The country is home to many classic recipes including Esterházy torte, a dessert inspired by and named after the country's most notable gourmand family – although which prince it's named after isn't clear. A work of art, the cake has hazelnut buttercream painstakingly spread between multiple layers of hazelnut meringue. The top is finished with royal icing and a chocolate cobweb pattern, while the sides are decorated with chopped hazelnuts.

If you added this nostalgic dish of creamy, delicately-spiced chicken to a lunch spread today, guests might think you’re decidedly old-fashioned. The recipe was created by Cordon Bleu chef Rosemary Hume for the coronation luncheon of Queen Elizabeth II in 1953 and it was widely distributed so the British public could join in at street parties. At the time it was called 'poulet Reine Elizabeth', with the more casual name coronation chicken following later.

Another royal refreshment, Prince of Wales tea is an aromatic, woody blend of teas from the Jiangxi, Anhui, Yunnan and Hunan provinces in China. The combination of high altitude and mountain mist in these locations is ideal for tea bush growth. It was specially formulated by Twinings in 1921 for the Prince of Wales, later known as King Edward VIII.

Named to honour late 19th-century King Oscar II of Sweden and Norway, veal Oscar is an elegant dish prepared with (what are said to have been) the monarch’s favourite ingredients: veal cutlets, crayfish and Béarnaise sauce. Blanched asparagus is included in the dish, either because it was also a favourite or because Oscar means 'spear of the gods'. It’s not widespread these days and, when it is made, lobster and crab meat tend to be used instead.

Although a simplified version of this dish featuring sponge, whipped cream and a maraschino cherry is still commonplace in New York's Jewish bakeries, the original was something quite spectacular. The Charlotte Russe – with sponge fingers, thick custard, jelly and Bavarian cream, embellished with fruit – was created by French chef Marie Antonie Carême in the 18th century, and the name is thought to reference his Russian employer, Czar Alexander I, as 'Russe' means Russian in French and his sister-in-law was Princess Charlotte.

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