What better way to celebrate the King’s Coronation than with a Royal potato! Our suggested toppings are modernised twists on classics, easy to make and absolutely delicious.

Makes around 20 generous sized canapés

Prep time 30 minutes  Cook time 30 minutes

 

500g Jersey Royal potatoes

1 tsp olive oil

Salt and pepper

 

1. Preheat the oven to 200C/fan 180C/gas mark 6.  Rub the olive oil over the potatoes, place in a roasting tin and sprinkle with salt and pepper.  Cook for 25 minutes or until a skewer goes easily through the potato.  Remove from the oven.
2. When cool enough to handle (they are best served warm) cut in half along the length, squash slightly so that the topping will sit on the potatoes more easily. Top each half and garnish appropriately.

 

For the coronation chicken;

Combine 30g mayonnaise with 30g natural Greek yogurt, 1 tbsp medium curry powder, 1 tbsp peach or mango chutney, 1 tbsp sultanas with 125g cooked skinless chicken breast diced. To garnish; a few toasted, flaked almonds.

 

For the prawn cocktail;

Combine 50g mayonnaise with 1 tbsp tomato ketchup, zest 1 small lemon, juice of half lemon, 1 tbsp dill leaves, black pepper and 75g small cooked and shelled prawns. To garnish; extra dill.

 

For the beetroot humus;

Use a food processor to blitz together 120g drained canned chickpeas and 2 cooked beetroot (around 125g). Add 40g tahini, 2 tbsp olive oil, 2 tsp lemon juice and blitz again. Add salt and pepper to taste and garnish with parsley leaves.  This makes more than enough topping but the extra will keep in the fridge for a few days and is great with pitta bread or as a dip.