What could be more appropriate for a jubilee picnic than coronation chicken? This iconic vintage dish was designed by Constance Spry and Rosemary Hume to be served at the coronation banquet of Queen Elizabeth II. So, with a few tweaks to the original recipe here’s the low FODMAP version for your Jubilee picnic.

Ingredients

Serves 6

For the chicken

• 1.5kg free-range chicken
• 1 tbsp sea salt
• 10 whole black peppercorns

For the sauce

• 1 tbsp vegetable oil
• 1 tbsp curry powder
• 1/4tsp asafoetida (hing) powder
• 1 tbsp tomato purée
• 85ml red wine
• 150ml water
• 1 bay leaf
• salt and freshly ground black pepper
• 2 slices lemon
• squeeze of lemon juice
• 425ml good-quality mayonnaise
• 2 tbsp smooth sweet orange marmalade
• 3 tbsp whipped cream

To serve

• 1 tbsp roughly chopped coriander
• 1 tbsp toasted sliced almonds

Preparation

1. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the salt and peppercorns.
2. Bring to the boil and simmer for 30 minutes, turning the chicken once.
3. Cover with a lid and switch off the heat. Leave for one hour then remove the chicken.
4. Allow to cool completely and tear the chicken from the bones into rough pieces.

For the sauce:

1. Heat the oil in a pan over a medium heat.
2. Add the curry and asafoetida powder and cook for a further two minutes, stirring well.
3. Add the tomato purée, wine, water and bay leaf.
4. Bring the mixture to the boil.
5. Season with salt and freshly ground black pepper and add the lemon slices and lemon juice to taste.
6. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes.
7. Strain the sauce through a fine meshed sieve and set aside to cool.
8. Gradually fold in the mayonnaise and sweet smooth orange marmalade, to taste.
9. Add more lemon juice to taste
10. Fold in the whipped cream.

To serve:

1. Stir the chicken pieces into the sauce and garnish with the chopped coriander and toasted sliced almonds.