Anna Haugh served up a chicken, prawns and chorizo paella on the barbecue on Royal Recipes Michael Buerk. The dish is said to be a favourite of Prince William who made the dish at Eaton College during his home economics class.

The igredients for the stock are: 12 large tiger prawns, peeled and deveined, shells and heads reserved, olive oil, 1 litre/1¾ pint good-quality chicken stock and pinch saffron.

For the paella: olive oil, 8 chicken thighs, cut into small chunks, 200g chorizo, peeled and finely chopped, 2 onions, finely chopped, 2 garlic cloves, crushed, 4 ripe tomatoes, seeds removed, diced,1 tsp hot smoked paprika, 500g paella rice and 2 roasted red peppers, peeled and torn into strips.

To serve: small bunch flatleaf parsley, leave finely chopped and lemon wedges.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.