Kate Middleton's style tips revealed

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Many people are trying to do their bit for the planet by embracing more fruit and vegetables, and the trend has won over several members of the Royal Family too. While many royals aren’t full-time vegans or vegetarians, many have signature veg-based recipes that they turn to time and again.

Meghan Markle’s easy pasta

Meghan Markle previously told Delish about her easy zucchini pasta recipe which she described as “filthy, sexy mush”.

She said to slow-cook zucchini for four to five hours to allow it to break down, and the sauce requires just three ingredients.

Meghan said: “The sauce gets so creamy, you’d swear there’s tons of butter and oil in it, but it’s just zucchini, water and a little bouillon.”

Kate Middleton – Watermelon salad

At lunchtime, Kate Middleton is thought to turn to a refreshing and hydrating salad that is perfect for hot weather dining.

BarBend claimed: “Kate favours organic foods for lunch and incorporates as many raw ingredients as possible.

“Watermelon salads are a staple of Kate’s lunches, and include juicy pink watermelon mixed with avocado, onion, cucumber, and feta cheese – the perfect mix of sweet and savoury.”

Meghan Markle’s breakfast bowl

Meghan has also previously shared her recipe for an acai bowl with EyeSwoon, and it requires the following ingredients:

• One frozen acai packet
• 1/3 cup almond milk
• 1/2 banana
• Handful of frozen berries

Add the milk gradually and blitz the mix into a thick consistency in a blender.

The acai bowl can be topped with coconut flakes, fresh berries, sliced banana, manuka honey, and a sprinkle of bee pollen, depending on personal preference.

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A post shared by The Prince of Wales and The Duchess of Cornwall (@clarencehouse)

Prince Charles’ cheesy baked eggs

In 2020, Prince Charles shared one of his favourite vegetarian meals straight from Clarence House to mark the British Cheese Weekender.

For Charles’ recipe, the following (preferably organic) ingredients are required:

• 100g wilted spinach
• 1 cherry tomato or sundried tomatoes
• 35g strong soft cheese
• 1 egg
• 80ml double cream
• 15g grated hard cheese
• Fresh basil leaves

Method:

The Prince’s recipe outlined: “Butter a small butter ovenproof dish and line with wilted spinach, making a small well in the centre.

“Place your cherry tomato (quartered) or the sundried tomato (chopped) on top of the spinach.

“Dot the soft cheese around the dish amongst the tomatoes. Add the torn basil leaves. Season with salt and pepper.

“Crack the egg into the centre of the spinach. Pour the double cream over the egg – avoid breaking the yolk.

“Sprinkle with grated hard cheese. Place in a hot oven (180C) for eight to 10 minutes. Let it stand for a few minutes before eating.”

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