CRISPY POTATO SKINS WITH CORONATION CHICKEN

Makes 60 bites.

You will need:

1.2kg (2lb 8oz) baby Rooster potatoes 4 tablespoons olive oil Salt and freshly ground black pepper 1 tablespoons curry powder 1 tablespoon water 250g (8¾oz) Greek yoghurt 1 tablespoon ketchup 3 tablespoon mayonnaise 300g (10½oz) cooked chicken breasts 4 stalks celery 15g (½oz) sultanas 3 tablespoons mango chutney Fresh coriander leaves, to serve Preheat the oven to 210°C, 415°F, Gas 6½. Cut the baby potatoes in half lengthways and, using a melon baller, scoop out the centre of each one to make a little boat-like shape. Put the potato shells on an oven tray, coat them with the olive oil and season generously with some salt and freshly ground black pepper. (The discarded potato can be used for soup). Bake the potato shells for 45 minutes until they are tender and golden.

Next, make the coronation chicken mixture. In a large bowl, mix the curry powder with the water to make a paste. Add the Greek yoghurt, the ketchup, and the mayonnaise, and mix everything thoroughly. Cut the cooked chicken breasts into roughly 1cm (less than ½in) cubes. Trim the celery stalks, then halve them lengthways and finely slice them. Add the diced chicken, the sliced celery, and the sultanas to the curry, Greek yoghurt, ketchup and mayonnaise mixture in the large bowl, and combine.

Spoon the coronation chicken mixture

into the potato skins, dollop each one with a little mango chutney, and scatter the fresh coriander leaves over the top.