Hundreds of children have posted personal letters of congratulations to the Queen in special Diamond Jubilee postboxes we set up in Asda stores across the UK.

We’ve pulled together a selection you can read through above – and we’ve parcelled all the letters up to send them to Buckingham Palace.

Emily Hawkins wrote: “I am very proud to be part of your country and I love having a royal family.”

Holly Hill said: “You are an inspiration to all people” and Jessica Sedgwick asked “Is it hard being the Queen?”

Thank you to all our young customers who took the time to write and post a letter!

These deliciously fruity alcohol-free “mocktails” are a new addition to our Chosen by you range and they’re perfect for summer entertaining.

They’ve been professionally mixed to give you the great taste of your favourite cocktails without the alcohol. You’ll find them in the chilled aisle and you can choose from Strawberry Daiquiri, Pina Colada, Mojito, Sangria and Ginger Beer. They’re just £1.48 for a 1L bottle.

We’ve spotted lots of positive comments – like “Yum!!” and “amazing!” – on Twitter and Facebook already. If you try one of them let us know what you think.

This spectacular Union Jack tart – featured on the front cover of the new edition of Asda Magazine – is guaranteed to add the “wow” factor to your Jubilee party table.

Here’s how to make it:

Ingredients (serves 12):

225g butter, in small cubes, plus extra for greasing
350g plain flour, plus extra for rolling out
50g icing sugar, plus 2tbsp for the mascarpone
2 egg yolks
4tbsp redcurrant jelly (optional)
375g mascarpone
1/4tsp vanilla extract
225g reduced fat creme fraiche
250-400g strawberries, depending on if they’re halved, green tops removed
150g raspberries
200g blueberries

Instructions:

1. Preheat the oven to 190C/170C Fan/Gas5. Lightly grease a 33 × 23cm shallow tin with butter and line the base with baking paper

2. Sift the flour with a pinch of salt. Rub the butter into the flour, using your fingertips, until it looks like breadcrumbs. Stir in 50g icing sugar.

3. Mix the yolks with 3tbsp cold water and add to the flour mixture to make a stiff dough. You may need more water – add a teaspoon at a time. On a lightly floured surface, roll out to 2cm larger than the tin. Carefully transfer to the tin using the rolling pin. Press into the corners and sides. Prick the base with a fork. Chill for 30 minutes.

4 Line the pastry with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove the paper and rice or beans and bake for 8 minutes. Cool.

5. Melt the jelly, if using, in a small pan and brush over the inside of the pastry case. Leave to set for 10 minutes.

6. Mix the mascarpone with the vanilla, creme fraiche and remaining icing sugar and spread inside the pastry case.

7. Arrange the berries, as above, to make a Union Jack.

Serve – and wait for your guests to go “Wow!”

If you love wine but don’t believe we can create really great wine in Britain here’s one to make you change your mind.

Three Choirs Regalia has been created by Asda’s own Master of Wine Philippa Carr and Asda wine selector Katie Thompson in collaboration with the Three Choirs Winemakers in Gloucestershire.

Philippa describes the wine as “crisp, light and bursting with notes of citrus and elderflower”. It’s just £6 a bottle and is exclusive to Asda.

Our wine team travel the world to source great-tasting affordable wines for Asda – and they’ve taken our English Regalia wine on their travels. See if you can guess where the picture above was taken. You can see more pictures on their Aisle Spy blog.