We couldn’t let this month’s celebration go by without a recipe fit for a King! Why not make a batch if you’re hosting a Coronation street party?

You can make the sauce up to five days in advance. This recipe would serve 15-20 people as part of a buffet for a street party. For vegetarians, substitute the chicken for roasted cauliflower florets and cashew nuts. For vegans, use vegan mayonnaise and cream.

Ingredients:
5 chicken breasts
88g clear honey
20g mild curry powder
88g mango chutney
100ml dry white wine
220ml double cream
450g mayonnaise

Method:
1. Put the honey and curry powder into a saucepan, bring to the boil then simmer gently for 10 minutes.

2. Add the chutney and wine then simmer for a further five minutes.

3. Pass through a sieve and cool. Store in a screw top jar in the fridge.

4. Put the chicken breasts in a roasting tin and cover with foil. Cook for approximately 40 minutes at 200°C (180°C fan/gas mark 6).

5. Leave to cool in the juices so the chicken doesn’t go dry. Cut into bite-size pieces.

6. When ready to serve, put the mayonnaise into a bowl. In a separate bowl, lightly whip the cream until bulky then fold it into the mayonnaise. Mix in the sauce that you’ve been storing in the fridge, then add the chicken.

7. Serve on a bed of lettuce with a garnish of your choice. Coriander, tomato, red pepper pieces or toasted almonds are good options.