FOR

me the most pressing question about the impending Coronation is not whether Harry and Meghan will or will not steal the limelight (obviously they will), it’s what will take the place of ‘Poulet Reine Elizabeth’, aka Coronation Chicken, my favourite sandwich filling and the dish created for the Queen’s Coronation by Constance Spry in 1953. Having had the privilege of dining with the King and observing his eating habits up close, I would venture that any equivalent would have to involve a soft hen’s egg, very possibly with a little paprika on top. And perhaps a bit of steamed spinach. ‘Oeuf Roi Charles’ anyone?