Presenter Michael Buerk is joined by Michelin-starred chef Paul Ainsworth in the historic kitchen of one of Britain's finest stately
homes. Today they celebrate food created for the most significant royal event, the coronation.

Paul cooks up a recipe that has remained hidden in the royal archive for more than a hundred years and creates a contemporary version of coronation chicken.

Historian Polly Russell meets the daughter of one of Britain's most famous cooks and together they prepare recipes devised by Margeurite Patten for the nation on the day the Queen was crowned, while chef Anna Haugh heads to Scotland to fish for the finest salmon, an essential ingredient on any coronation menu. Show less