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A right royal recipe for the Jubilee – from the Queen’s personal chef!

Posted: June 22

The Jubilee is here, and team Dopsu can’t wait to celebrate 70 years of Queen Elizabeth with a real plant-based party! It’s going to be four days of street parties, full buffet platters, Union Flag bunting and all round good times. Basically, a right Royal good time!

In honour of the big (and long) weekend, we thought our loyal blog readers could do with some serious Jubilee inspiration. A recipe that could grace the tables of the Royal court, or headline menus at diplomatic banquets.

So we tracked down the Royal Chef himself, Darren McGrady, who was personal chef to Her Majesty Queen Elizabeth II for 15 years, as well as serving up delicious dishes for Diana, Princess of Wales, and Princes William and Harry.

Here’s Chef McGrady’s Dopsu twist on a confirmed palace favourite. Gaelic steaks were frequently on the menu at Balmoral and Buckingham Palace, so it’s well past time for a plant-powered alternative. They work perfectly with Dopsu No-Beef pieces or even No-Chicken for a swap.

Prep 5 mins
Cook 20 mins
Serves 4

280g (1 bag) Dopsu No-Beef Pieces, thawed

3 tbsp Rapeseed Oil

1 Onion, finely chopped

1 Garlic Clove, peeled and minced

75g Button Mushrooms, sliced

50g Dried Wild Mushroom Medley

200ml Boiling Water

240ml Cream (vegan cream if required)

¼ tsp Marmite

2 tbsp Whisky

1 tbsp Parsley, finely chopped

  1. 1. Place the dried mushrooms in a small bowl and cover with the boiling water to rehydrate.
  2. 2. Add 1 tbsp of rapeseed oil to a frying pan on medium. Heat until slightly smoking.
  3. 3. Add in the No-Beef pieces, stirring frequently until golden on all sides. Remove from the pan and keep warm on a plate, covered.
  4. 4. Add the remaining 2 tbsp of oil. Add the onion and cook until it softens. Stir in the button mushrooms and garlic and sauté until they also soften.
  5. 5. Drain the wild mushrooms, reserving the liquid. Roughly chop the mushrooms and add to the onion mix. Stir in the whisky, cream, mushroom water and Marmite. Increase the heat to reduce the liquid.
  6. 6. Once the sauce has a glossy, thick consistency, remove from the heat. Season with a little salt and pepper, then stir in the Dopsu No-Beef pieces. Garnish with the parsley.
  7. 7. Serve over boiled rice, cauliflower rice or pasta.