Fifties crinkle chips with Coronation chicken

Coronation chicken was invented by Constance Spry and Rosemary Hume to celebrate the coronation of Her Majesty the Queen in 1953. Today it is a classic salad and sandwich filling. Add a hotter curry paste if you like a bit more spice.

• Preparation: 20 mins
• Cooking: 45 mins
• Serves: 4

What you need:

For the chips:

• 6 large floury potatoes, such as Maris Piper, King Edward or Desir�e (about 1.5kg)
• 2 tbsp sunflower oil

For the Coronation chicken:

• 4 cooked chicken breasts, skinned
• 75g ready to eat dried apricots, chopped
• 50g toasted flaked almonds
• 4 tbsp light mayonnaise
• 2 tbsp light Greek style yogurt
• 2 tbsp mango chutney
• 1 tbsp medium curry paste

What you do:

1. Heat the oven to 200°C/fan 180°C/gas 6.
2. Peel the potatoes and cut them into long chip shapes using a crinkle chip cutter. You can decide the thickness; just make sure all the chips are of a similar thickness so they cook equally. Rinse with cold water and pat dry with kitchen towel or a clean tea towel.
3. Spread the chips on the baking tray and toss with the oil. Do not overcrowd the potatoes.
4. Roast for 45-50 minutes, turning occasionally. When cooked the chips should be golden brown and crisp with a light fluffy centre.
5. Rip or cut the chicken into bite size pieces and place into a large bowl. Add the apricots and flaked almonds.
6. Mix the chicken in a bowl with the mayonnaise, Greek style yogurt, chutney and curry paste. Add to the chicken and toss gently.