Serves 4

Originally created to celebrate the Queen’s coronation, this dish has been resurrected time and again and has become a great British classic. It never fails to appeal to diners of all ages. I’ve lightened the recipe here by adding crème fraîche and fresh mango.

4 free-range chicken breasts, with skin on
500ml chicken stock
2 sprigs thyme
1 bay leaf
1ž2 tsp coriander seeds
125ml crème fraîche
100ml mayonnaise
1-2 tsp garam masala
1 tbsp mango chutney
Flesh of 1 fresh mango, finely diced
Freshly ground salt and pepper
Flat-leaf parsley, to garnish
Walnuts, to serve

1 Remove any excess fat or sinew from the chicken breasts. Bring the stock to the boil, add the thyme, bay leaf and coriander seeds and then poach for 5 minutes. Lift the breasts from the stock and allow to cool. The stock can be reserved for another use.

2 Mix the crème fraîche, mayonnaise and garam masala. Add the chutney and mango and season well. The dressing needs to have a subtle kick without becoming overpowering.

3 Skin the chicken breasts and cut them into bite-size pieces. Add to the dressing, cover and chill in the fridge for 2-3 hours or overnight before taking to your picnic. Garnish with flat-leaf parsley and walnuts before serving.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan