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. 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.