Coronation turkey

If you've got leftover turkey (and who hasn't!), this recipe is a lovely way to use up some of it. It's good with salad, rice or crusty bread but if you're after a more warming meal on these chilly 'in-between' days, I can thoroughly recommend it as a topping for baked potatoes.

As my friend Alex pointed out last night when I served it in filo pastry cases (which I actually don't recommend - the combination wasn't as good as I'd hoped it would be, but luckily I'd made plenty of other food too!), Coronation Chicken normally has sultanas in it. You can add those if you like, but I'm not a great fan of dried fruit in savoury dishes so I've left them out of my version. The thing that really makes it for me is the combination of two different chutneys - mango and tomato - in the sauce and diced fresh mango. Yum!

Coronation Turkey
2 tbsp low-fat mayonnaise
3 tbsp low-fat crème fraiche
2 tsp honey
half tbsp mango chutney
half tbsp tomato chutney
6 slices of cooked turkey, chopped
half a ripe, fresh mango, diced
squeeze of lime juice
paprika

small handful of toasted almonds

Mix the mayo, crème fraiche, honey and chutneys together, then stir in the turkey, mango and lime juice. Sprinkle with paprika and toasted almonds just before serving.

Serves 2 (easily scaled up)

A COOK’S PLOT TIP: This is best made in advance and kept in the fridge overnight to allow time for the flavours to combine together nicely

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