Serves 2

We use Keen’s Traditional Curry Powder from Australia in our restaurants – it’s a fine blend of spices that gives a really full-bodied curry flavour. At this time of year, we buy in Alphonso mangoes from western India for their incredible sweet, perfumed flavour.

2 tbsp olive oil

2 large shallots, finely chopped

2 tsp medium curry powder

Splash of dry white wine

225g roasted chicken, sliced into bite-sized pieces

2-3 tbsp mayonnaise

½ small, ripe, firm mango, peeled and diced

Sea salt and freshly ground black pepper

2 thick slices of white farmhouse bread

Butter, for spreading

1 Little Gem lettuce

Handful of mixed cherry tomatoes, quartered

Drizzle of classic vinaigrette

1 Heat the oil in a small pan, then sweat the shallots with the curry powder for 5-6 minutes until soft. Add a splash of wine, give the shallots a stir and cook until the wine has completely reduced. Tip the shallots into a mixing bowl and leave to cool. Add the chicken to the shallots and bind together with the mayonnaise. Finally, fold in the diced mango and season to taste.

2 Lightly toast the bread, then place on serving plates and spread with butter. Trim the base of the lettuce and separate into leaves. Take the larger outer leaves, balance them on top of the bread and fill with the chicken mixture. Tear the remaining leaves into pieces and mix with the tomatoes and vinaigrette to coat. Serve alongside the sandwich with a handful of lightly salted crisps.

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