25th May 2022

How To Celebrate The Queen's Jubilee 2022 With Salter

The Queen’s Platinum Jubilee is quickly approaching, so we have created a right royal line-up of quintessentially British treats and retro favourites for the perfect street party celebration.

We are also offering an exclusive 20% off kitchenware* code to celebrate Her Majesty’s 70 years on the throne, valid between 26th May - 5th June. So what are you waiting for? Get the bunting out, dust off the tables and polish up on your culinary skills to create a top-tier British banquet with us!

*Discount code is valid for Kitchen Scales, Bakeware, Cookware, Kitchen Accessories & Food Prep categories

Eton Mess Meringue Tower

What could be more apt for the Queen's Jubilee than a delicious red, white and blue Pavlova, made up of store-cupboard essentials, and beautifully finished off with Britain’s finest medley of summer fruits. This delicious dessert is fun and simple to make at home with the right equipment. We even used our Great British Disc Digital Kitchen Scales to commemorate our monarch in style!


3 egg whites

250g caster sugar

1 tsp cornflour

300g double cream

400g strawberries

300g blueberries

4 tbsp raspberry jam


Preheat the oven to 120C. Begin by whipping the egg whites until they are smooth. We recommend using our Salter Stand Mixer as we found it helped to create a perfectly thick and glossy texture. Next, add a tablespoon of sugar at a time, beating after each addition until the sugar is incorporated. Lastly, add the corn flour then ease the mixture onto a baking sheet to make an oval shape. Bake until the meringues are crisp - this should take approximately 1 hour. To assemble, spread whipped cream, strawberry jam, and berries in between each meringue layer, then repeat the same process on the top. Why not make this into a Union Jack pattern with the berries for a regal finish.

Pimm’s O’clock Cream Scones

A delicious summer classic infused with a boozy strawberry twist will be a showstopper for your friends and family to enjoy. And even better, they are an absolute doddle to make! Our Metallic Non-Stick Baking Tray is perfect for creating these heavenly bakes. Simply line with a baking sheet and then pop them in the oven.

For the Scones

300g self-raising flour

½ tsp baking powder

100g cold butter

40g golden caster sugar

Zest 2 lemons

160ml buttermilk

4 tbsp full-fat milk

In a large bowl, mix the flour with the baking powder, then rub in the butter until the mixture resembles breadcrumbs. Incorporate the sugar and the lemon zest. In a jug, mix together the buttermilk and the milk, then pour into the flour mixture. Use a knife to stir through the mixture until you have soft dough. Place the dough onto a well-floured board and press it down to 3cm in thickness. Cut out and knead into circles then lay onto the baking sheet. Dust the top with flour, then cook for 10 minutes until risen and golden.

For the Pimm’s Strawberry Jam

4 tbsp Pimm's

3 tbsp golden caster sugar

300g sliced strawberries

To create a super simple jam, mix the Pimm’s and caster sugar in a bowl. Stir and crush in the strawberries, cover and infuse in the fridge for 1 hour. Try crushing a few mint leaves with the strawberries for a super fresh finish.

For the Cream

300ml double cream

4 tbsp icing sugar

60ml Pimm's

Whisk the cream, icing sugar and Pimm’s until the mix just holds its shape. Here, we used our Cosmos Electric Hand Mixer Whisk to create a perfectly light and fluffy finish.

To assemble

Halve the cooled scones, add the jam and cream, then sandwich with the top half. What goes first, the cream or jam? We will leave that one up to you!

‘Easy as Pie’ Steak and Ale Pie

A steak and ale pie might just be the pinnacle of Britishness when it comes to the hearty cuisine, served with mash, peas, and bathed in gravy, it’s a classic dish found in most pubs. Our recipe shown below creates a version so deliciously rich and saucy that your guests will be going back for seconds. Even better, they’re ‘easy as pie’ to make with our Non-Stick Double Deep Fill Pie Maker.

900g stewing steak, diced

25g flour, plus extra for dusting

100g butter

2 onions

2 cloves chopped garlic

2 carrots

200g chestnut mushrooms, halved

2 sprigs fresh thyme

400ml dark ale

500ml beef stock

Salt and pepper

1 egg

300g ready-made rolled puff pastry


Season the flour with salt and pepper then coat the meat with the seasoned flour. Heat half of the butter in a pan then add the meat, cooking until it is browned all over. Chop the vegetables into approx. 2cm pieces then add to the pan along with the herbs, ale, and stock. Gently simmer for 1 hr.

After the simmering time is over, season to taste with salt and pepper, then add the remaining butter before spooning the mixture into the pie maker mould. Roll out the pastry on your worktop using a sprinkle of flour to prevent it from sticking, and then place over the filling - trimming the edges if necessary. Brush the pastry top with the remaining beaten egg and place in the pie maker to cook for 10 minutes, or until the pastry is golden brown.

Alternatively, pre heat oven to 160°C/140°C Fan/325°. Pour your pie mixture into an ovenproof serving dish and brush the edge of the dish with the beaten egg. Roll out the pastry using the method as above and then place over the filling in the dish. Trim the edges, crimp the pastry, then brush the pastry top with the remaining beaten egg and cook for 2 hours 30 minutes.