Fortnum's encore: Coronation chicken 

Created by Rosemary Hume (of The Constance Spry Cookery Book fame) in 1953, for Coronation buffets everywhere, this curried chicken concoction had its roots in a similarly high-born creation, Jubilee chicken, prepared for the Silver Jubilee of George V in 1935. The Fortnum’s version omits the original nuts and uses fresh coriander, plus plump raisins, mango chutney and a little spice to keep all that naughty sweetness in check.

SANDWICHES FOR TEA 

At Fortnum & Mason, the sandwich is an art taken every bit as seriously as any éclair, scone or terrine, and given its own cool, quiet section of the kitchen. Quite rightly, too. For those whose tastes veer towards the savoury (like me), it is the highlight of afternoon tea in the Diamond Jubilee Tea Salon. The secret? Trim, uniform soldiers, perfect execution, and signature fillings: cucumber on white, smoked salmon on brown, roast ham on wholemeal, egg mayo in poppy seed and – on granary – Coronation chicken.

MAKES 16 FINGER SANDWICHES

1 tablespoon vegetable oil

1½ tablespoons mild curry powder

1 teaspoon turmeric

3 cooked chicken breasts, skinned and finely diced

8-9 tablespoons mayonnaise

3 tablespoons mango chutney

1 tablespoon chopped golden raisins

2 tablespoons chopped coriander

salt and freshly ground black pepper

butter for spreading

8 large slices of white bread

● Gently heat the vegetable oil in a small pan, add the curry powder and turmeric and cook over a very low heat for 1 minute, stirring constantly. Remove from the heat and cool slightly. Put the diced chicken into a bowl, add the spice mixture and rub it into the chicken. Add the mayonnaise, mango chutney and raisins and mix well. Fold in the chopped coriander and season to taste.

● Lightly butter the bread and spread the Coronation chicken mixture over half the slices. Sandwich together with the remaining bread, cut the crusts off, then cut each sandwich into 4 fingers.

 

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