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.
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.
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
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
Toasted flaked almonds (or other leftover nuts such as salted peanuts)
If you like this recipe, you might like the following course...
One Day Cookery Course
Master new kitchen skills in the most idyllic of settings, with a day of interactive learning on the River Cottage One Day Cookery Course.