Recipes: A Right Royal Dinner

British brands Colman's and Hellman's share their recipe ideas for a Royal feast

Fit for the Queen: Coronation Chicken (pictured above)

Created for the Queen's coronation in 1953, what street party would be complete without Coronation Chicken? Celebrate the Queen's 90th birthday with this Royal recipe from Hellmann's.

Serves: 4 
Preparation time: 10 minutes
Cooking time: 80 minutes

Ingredients
• 1kg whole organic chicken
• 1.5l water
• 2 large onions, sliced
• 1 carrot, roughly sliced
• 2 sprigs tarragon
• 1 bay leaf
• 1 tbsp vegetable oil
• 4 tsps medium curry powder
• 2 tsps tomato puree
• 1 tsp light muscovado sugar
• 4 dollops Hellmann's Real Mayonnaise
• 200g low-far crème fraiche
• 1 tbsp lemon juice
• Handful of sultanas
• 8 slices deseeded wholegrain bread
• 1 tbsp chopped coriander leaves
• 1 spring onion, chopped

Method
1. Place the chicken in a large saucepan and add the water, 1 onion, carrot, tarragon and bay leaf. Bring to the toil and then simmer slowly, poaching the chicken for 1 hour until cooked. Leave chicken to cool in the liquid. Remove chicken and retain 200ml of the liquid

2. In a separate frying pan, heat the oil. Cook the remaining onion for 3-4 minutes on medium heat until softened, but not brown. Add the curry powder, tomato puree, muscovado sugar and retained chicken liquid. Bring to the boil and pass through a fine sieve.

3. When completely cool, add the Hellmann's Real Mayonnaise, crème fraiche, lemon juice and sultanas to the curry mix. Shred the chicken into bite-sized portions and mix thoroughly with the coronation sauce.

4. Lay out four slices of the bread, spoon on the chicken spread equally across the 4 sandwiches, sprinkle on some chopped coriander and spring onions. Now top with remaining slices of bread. Serve immediately.

Store any remaining chicken mixture in the fridge for extra sandwiches.

Fit for the Queen: Chicken Salad Ciabatta

With sweet pickles and creamy mayonnaise with a hint of mustard, celebrate the Queen's 90th birthday with this Royal recipe from Hellmann's.

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Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
• 200g chopped cooked chicken
• 2 or 3 dollops Hellmann's Mayonnaise with a Pinch of Mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons finely chopped red onion
• 1 ciabatta, thickly sliced
• 80g spinach leaves, washed
• 4 thin slices reduced-fat Cheddar cheese

Method
1. Combine chicken, half of the Hellmann's Mayonnaise with a pinch of Mustard, relish and onion in medium bowl.

2. Spread chicken mix on 4 slices of ciabatta. Top with spinach, cheese, then remaining bread sliced to make 4 sandwiches.

3. Evenly spread remaining Hellmann's Mayonnaise with a pinch of Mustard on outside of sandwiches.

4. Grill sandwiches for 4 minutes each side until bread is toasted and cheese is melted.

Fit for the Queen: Herby Sausage Rolls

With fresh herbs and Wholegrain mustard, celebrate the Queen's 90th birthday with this Royal recipe from British brand Colman's.

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Serves: 12-14
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients
• 1 x 320g puff pastry sheet (thawed if frozen)
• 2 tsp Colman's Wholegrain mustard
• 500g sausage meat
• 
1 tbsp chopped fresh sage
• 1 tbsp chopped fresh parsley
• 
Salt and freshly ground black pepper
• Beaten egg or milk, to glaze

Method
1. Preheat the oven to 220oC, 200oC fan, Gas mark 7. Have ready a lightly greased baking sheet.

2. Unroll the pastry sheet. Cut in half lengthways to make two long strips. Spread the Colman's Wholegrain Mustard over the pastry.

3. Mix together the sausage meat and herbs. Season with a little salt and black pepper. Divide the sausage meat into two equal portions. Roll each portion into a long thin roll – the same length as the pastry strips.

4. Lay the sausage meat along the pastry strips. Brush the long edges of the pastry with a little water, then fold the pastry over the sausage meat, pressing the edges together and leaving ends open. Cut each roll into 6-7 and make 2-3 diagonal cuts across the top of each one.

5. Place well apart on the baking sheet. Leave to rest in a refrigerator or cold place for at least 15 minutes. Brush with beaten egg or milk.

6. Bake in the oven for 15-20 minutes, until golden brown.