At about 9pm on Saturday night, Sydney time, Meghan Markle will saunter down the aisle at St George's Chapel to marry Prince Harry.

The royals aren’t for everybody, but for those who will be glued to the TV from 6pm (me) to watch the invitees converge on Windsor Castle, the event calls for appropriate snacks.

They might be gorging on lemon and elderflower cake in Windsor, but we’ll be good with scones and fish pie.

Melbourne patisserie Chez Dre has three crucial tips for the perfect batch of scones: use a plain flour and baking powder mix to keep your scones light and fluffy (not self-raising flour); don’t over work your dough; and don’t soften your butter because cold butter makes scones rise higher. The bakery serves its version with house-made raspberry jam infused with orange blossom water, and Tasmanian clotted cream, but no one will complain if you swap the condiments out for something less professional; you’ll still be left with baked butter and flour, cream, and jam – a sterling trio.
Find the recipe here.

Haggis pakora
Haggis is minced sheep's pluck (heart, liver and lungs) traditionally encased in a sheep’s (or another animal’s) stomach, but this snack – a Scottish classic with an Indian twist – sees the mixture of meat, oats, onion and spices shaped into a ball, coated in spiced batter and then deep-fried until golden. Start the night with these.
Find the recipe here.

Fish pie
When Melbourne's Andrew McConnell took over Fitzroy's Builders Arms in 2012 with Anthony Hammond and Josh Murphy, they asked their friends what they wanted to see on a pub menu. The answer: pie. And this fish-filled pastry has been on the menu at the pub ever since. According to an English customer fluent in the dish, there's a rule of thumb when eating one: take the lid off, drop the chips in, then scoop them out with a fork to maximise the juices. Ask your mates to bring the chips – you’ll bring the pie.
Find the recipe here.

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Most people want to keep this trifle – of strawberry, port wine jelly and yoghurt mascarpone – to themselves when they visit Newtown's Bloodwood. The restaurant’s recipe replaces the traditional layers of tinned fruit and packet sponge associated with the British dessert in favour of champagne anglaise, almond dacquoise and fresh berries in a smart and modern take on the nostalgic pudding. Schedule for about 9-ish when Megs steps out of a state car and into 20 million lounge rooms.
Find the recipe here.

Raspberry bramble
The man who invented the Bramble, Dick Bradsell, also invented the Espresso Martini, so you know this one’s got staying power. Bradsell came up with the fresh and fruity cocktail in London in 1984 while working at Soho club Fred’s. Circular Quay bar – and one of Australia’s best – Bulletin Place offers a raspberry version of the classic English drink. You can start the night with these, or bring them out post-chapel-steps kiss.
Find the recipe here.