Coronation Chicken Salad

1. Poach the chicken breast gently in salted water with a bay leaf for 15-18 minutes, then let it cool in the liquid.

2. Tear or cut into bite-sized pieces.

3. Cook out the rawness of the curry powder: toast it in a dry pan for half a minute until fragrant. This step is the key.

4. Mix the mayonnaise with the Greek yogurt, toasted curry powder, honey and lemon juice.

5. Fold through the chicken and raisins, then season with salt and pepper.

6. Chill for at least an hour, then serve on lettuce leaves scattered with toasted almonds.

Tip: Created for Queen Elizabeth II's coronation lunch in 1953 – hence the name. Raw curry powder tastes dusty, so never skip step 3.