Coronation chicken pie
Serve this gently spiced chicken pie warm or cold – it's delicious either way. While it looks impressive for a party or picnic, it's easy to make using ready-made puff pastry
Piccalilli potato salad
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs pickling and cooling
- Easy
- Serves 6
Skip to ingredients
- 750g new potatoeshalved
- ½ small cauliflower(about 350g), broken into very small florets
- 100g green beanstrimmed and halved
- sunflower oilfor frying
- 300g piccalilli
- 3 tbsp olive oil
- 8 radishesquartered
- 3 baby cucumberthickly sliced
For the pickled onions
- 100ml cider vinegar
- 2 tbsp sugar
- 1 tsp brown mustard seeds
- 1 large red onionor 2 small, finely sliced
Nutrition: Per serving
- kcal267
- fat9glow
- saturates1g
- carbs39g
- sugars20g
- fibre6g
- protein5g
- salt1.8g
Method
step 1
First, make the pickled onions. Pour the vinegar and 50ml water into a small saucepan. Add the sugar, 1 tsp salt and the mustard seeds and simmer over a medium heat, stirring occasionally until the sugar has dissolved. Put half the onion into a heatproof bowl and pour the hot liquid over. Leave to cool slightly, then cover and leave to pickle in the fridge for 2 hrs.
step 2
Bring a large pan of salted water to the boil and cook the potatoes for 10 mins. Add the cauliflower and beans, and cook for 2 mins more, then drain.
step 3
Heat a depth of 3cm sunflower oil in a small heavy-based saucepan until a small cube of bread dropped into the oil turns golden within 20 seconds. Carefully drop the rest of the onion into the oil and fry for 1-2 mins, or until golden and crisp. Transfer to a sheet of kitchen paper and sprinkle with salt – this will help keep the onions crisp.
step 4
Mix the piccalilli and olive oil together in a bowl. Toss with the cooked potatoes, cauliflower and beans, along with the radishes and cucumbers. Toss in the pickled onions, then tip into a serving bowl and top with the crispy onions.
