FOR THE CORONATION BASE HAVE A LOOK AT THIS LINK: CORONATION CHICKEN - 2 WAYS

For coronation chicken crostini

Slice day-old ciabatta, drizzle lightly with olive oil and place under a grill or in a hot griddle plan until golden toasted both sides. Spoon coronation chicken onto toasted bread along with finely sliced radish and micro leaves. Scatter over golden sultanas and coconut flakes.

For coronation chicken potato salad boats

Wash large potatoes and dry. Stab potatoes a couple of times with a small sharp knife. Rub with olive oil and sprinkle lightly with salt. Place on a lined baking tray and bake in a preheated 220 ˚C oven for 50-60 minutes, turning potatoes halfway through. That’s it – you’ve just made perfect oven-roast whole potatoes steakhouse style! Allow potatoes to cool, then halve lengthwise and use a sharp small spoon or knife to scoop out the inside, leaving a 2mm rim of potato in contact with the skin. Mix the potato you scooped out with coronation chicken and diced celery and spoon back into hollowed out potatoes. Garnish with finely chopped chives or dill, and edible flowers. For extra lushness, give each potato boat a small dollop of mayo mixed with yoghurt and dust with Cape Herb & Spice Cape Malay Curry Spice.

For coronation chicken pasta salad

Cook pasta screws or shells – opt for tri-coloured pasta for extra prettiness on the plate. Drain pasta, drizzle lightly with extra virgin olive oil, dust with salt and black pepper and spoon into a large shallow bowl. Top with coronation chicken, then garnish with lots of crunchy goodies. Think finely sliced spring onions, celery ribbons, flaked almonds and golden sultanas.