There is a myriad of recipes for making Coronation Chicken which is probably the only recipe from the 1950s worth preserving. It was the inspiration of Constance Spry and Rosemary Hume, co-principals of the Cordon Bleu Cookery School in London, who created this dish to be served at the banquet following the Queen’s coronation. In 1953 there was still rationing. Much depended on what could be found in the larder: some recipes include raisins, turmeric or tomato paste. What is essential is that the mayonnaise should be homemade. There has to be a degree of tasting as you go along to make sure the flavours are in proportion and balanced.

This is my take on Coronation Chicken.

– Susan

To serve four:

4 chicken supremes (skins removed)

750ml chicken stock

200g home made mayonnaise

200g Greek yoghurt (or crème fraîche)

2 shallots (or 4 spring onions), finely chopped

1 tbsp olive oil

3-4 ripe apricots

3 tbsp mango chutney

A dash Worcestershire sauce

A little fresh ginger finely chopped, blended and pressed through a sieve (optional)

A dash Tabasco (optional)

2 or more tsp curry powder

2 tsp garam marsala

1 tsp cumin

A litltle coriander, finely chopped

Have ready good quality chicken stock (I buy chicken carcases from our local butcher, Bartletts, with which to make stock) and gently poach the chicken supremes in the stock for about 40 minutes or until cooked. Test by cutting through the centres with a knife. Leave the chicken to cool in the liquid.

Meanwhile prepare the mayonnaise as described on page 212 of The Allotment Kitchen.

Using a frying pan, gently cook the shallots (or spring onions) in the olive oil until soft. Add all the spices and stir around for a minute. Remove form the heat, transfer to a small bowl and allow to cool.

Using a blender, pulse the apricots (stones removed), mango chutney, Worcestershire sauce, ginger purée and Tabasco (if using) and the spice mixture. Pour into a large bowl and stir in enough mayonnaise and yoghurt (or crème fraîche) to make the sauce. Taste and check for salt. Add the chicken, cut into chunks, and gently, using a wooden spatula, coat the chicken in the sauce.

Transfer to a serving dish and cover with clingfilm. Leave in the fridge. Before serving scatter over the chopped coriander.