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Coronation turkey

A Christmassy twist on our Coronation chicken recipe from the Channel 4 series, River Cottage to the Core. Photo: Simon Wheeler.


Start with the mayonnaise. Crush the garlic with a pinch of salt and combine in a bowl with the egg yolks, mustard, cider vinegar and some pepper.

Start whisking in the oils, a few drops at a time to start with, then in small dashes, whisking in each addition to amalgamate.

Stop when you have a glossy, wobbly mayonnaise. Check the seasoning and add more salt, pepper, mustard or vinegar if you like.

Measure 200-250g of the mayonnaise (refrigerate the rest for other uses) and combine thoroughly with the yoghurt, curry paste and chutney. Cut or tear the turkey into bite-sized pieces and fold through the dressing, with the grapes and celery stalks.

Taste and add lemon juice if needed and season with salt and pepper as needed.

To serve:

Spread the salad out on a large serving platter and finish with celery leaves and a scattering of toasted nuts.


Bash the nuts into smaller pieces and stir through the meat mixture for a delicious sandwich filling.

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200ml plain wholemilk yoghurt

½ - 1 tablespoon medium hot curry paste, such as Madras or Korma, to taste

2 tablespoon mango or another fruity chutney leftover from the cheese board

About 400g cold roast turkey

150g grapes

2-3 inner celery stalks, sliced

A spritz of lemon juice, if needed

Sea salt and freshly ground black pepper

For the mayonnaise:

1-2 small garlic clove

2 large free-range egg yolks

1-2 teaspoon English mustard

1 teaspoon cider vinegar

250ml sunflower oil

75ml extra virgin olive or rapeseed oil

To finish:

Celery leaves

Toasted flaked almonds (or other leftover nuts such as salted peanuts)