
Charles and Camilla attend service to dedicate memorial stone to the late Queen
The stone is located in the floor of St Giles' Cathedral, where in the course of a single day in 2022 more than 33,000 people queued to pay their respects to the late Queen.
The royal couple arrived at the building to cheers from a large crowd that had turned out to greet them despite the wet weather on Wednesday afternoon.
There they met senior figures from the cathedral before making their way up the aisle to the site near the cathedral's Holy Table, where the coffin of the late Queen lay on September 12 and 13 2022.
Reverend Dr Scott Rennie, minister of St Giles', held a short dedication service at the stone, during which he explained it had been commissioned 'to mark the place where her late majesty lay at rest'.
He added: 'Our sincere desire is also that this memorial stone will offer the many thousands of visitors from across the world, who come to this ancient place of faith, a renewed encouragement to live a life of commitment and service to other people and to the common good, as her late majesty did.'
After the service, the minister led a short prayer, following which Charles and Camilla stood side by side with heads bowed, in silence.
The square stone is formed of simple black slate and engraved with the Scottish crown and ER cypher, together with the dates when the coffin lay at rest on the cathedral's Holy Table.
It was carved by Vincent and Roxanne Kindersley, of the Cardozo Kindersley workshop in Cambridge, which has undertaken commissions at a number of public buildings, including Westminster Abbey, St Paul's Cathedral and the National Gallery.
After the service, Charles and Camilla spoke to the sculptors, praising them for the their work, with Charles adding that a piece they had done for the National Gallery was 'absolutely brilliant'.
The pair also spoke with some members of the Royal Company of Archers – which functions as the monarch's ceremonial bodyguard in Scotland – who had mounted guard at the cathedral while the late Queen lay at rest.
Speaking after the service, Reverend Dr Rennie said: 'It has been a great honour and privilege to welcome their majesties King Charles and Queen Camilla back to St Giles' for such a special event as we commemorate the late Queen Elizabeth, who visited the cathedral many times, with the dedication of the memorial stone.
'His majesty also has strong links to St Giles', including taking part in the service of thanksgiving and dedication here following his coronation in 2023.
'It is fitting that St Giles', which has been at the heart of Scottish civic and religious life for more than 900 years, was able to host the 33,000 people who came to pay their final respects to Queen Elizabeth.'
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This dessert will keep in the freezer for three months. Overnight oats is a no-cook dish that requires preparing oatmeal by soaking it in liquids such as milk or juice, and other ingredients such as fruits, nut butters and nuts overnight in the refrigerator. Nutritionists have labelled it one of the healthiest breakfasts to exist due to properties such as lessening the risk of diabetes, reducing cholesterol, and the risk of obesity. In a caption accompanying the clip, Darren shared his special recipe that included blueberries and fresh walnuts. He began by explaining that Princess Diana was 'looking the best she ever did' during the days he cooked overnight oats and other meals for her. 'She was now eating healthy - her go-to breakfast was something called overnight oats,' said Darren. He added: 'Now, today overnight oats is popular. Everybody is eating them but they date back to 2012. 'That's when you couldn't go on social media without seeing a recipe for overnight oats. But Princess Diana was eating overnight oats almost 20 years earlier in 1993.' The top chef revealed that Diana stumbled upon the dish in Switzerland, where she was introduced to the intriguing breakfast for the first time. 'They were actually called bircher muesli and they were invented by a Swiss nutritionist who thought they were really, really good and all the ingredients were super, super healthy' he continued. Overnight oats was reportedly invented by Dr Maximilian Oskar Bircher-Benner around the 20th century so his patients could enjoy a healthy and easy meal. Darren joked that the late princess stole the recipe and returned to Britain where she asked the expert chef to make them for breakfast 'everyday'. He added that while oatmeal could be enjoyed hot, eating them cold placed the dish on 'another level' and made them taste 'amazing'. Next he talked viewers through his personal recipe, one seemingly similar to what he cooked for the late royal princess herself. 'Start off by steeping the oats - that means adding a liquid to them. I use rolled oats. 'Don't use the quick oats or anything like that' he warned. 'The rolled oats in my opinion are the best'. Darren showed the camera a silver bowl of uncooked oats, and afterwards poured a jug of freshly squeezed orange juice inside it. 'Cover them [the oats] with plastic and then put them in the refrigerator and leave them overnight... overnight oats.' He produced the results of nightly soaked oats which appeared to have swelled up with each grain now clinging to each other. The expert chef stirred the contents together and then reached for his next ingredient - a pot of yoghurt. He opted for the dairy snack due to its high protein content, and then for a sweet kick he added a drop of honey. 'With the raw honey just do that to taste,' continued Darren. 'If you like it really, really sweet then obviously put a little bit more in but not too much'. 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Darren McGrady's OVERNIGHT OATS Serves 2: 1 cup rolled oats 1 cup freshly squeezed orange juice 1 cup Greek yogurt 1 TBS raw honey 1/4 tsp cinnamon (optional) 1/2 honey crisp apple 1 lemon, juice only 1 cup fresh blueberries 1/2 cup toasted walnuts Add the orange juice to the oats, stir and cover with plastic wrap and refrigerate over night. Stir in the Greek yogurt, honey (to taste) and lemon juice. Grate the apple and add to the oats and fold in. Add half of the blueberries and stir. Spoon into a serving dish and decorate with the remaining blueberries and walnuts.