apples, beetroot, blood oranges, Brussels sprouts, cabbage, cauliflower, celeriac, chicory, clementines, grapefruit, Jerusalem artichokes, kale, leeks, mushrooms, parsnips, pears, pomegranates, potatoes, rhubarb, satsumas, spring onions, squash, swedes, turnips
February
blood oranges, Brussels sprouts, cauliflower, celeriac, chicory, clementines, grapefruit, Jerusalem artichokes, kale, kiwi fruit, kohlrabi, leeks, lemons, oranges, parsnips, passion fruit, pineapples, pomegranates, potatoes, purple sprouting broccoli, rhubarb, salsify, shallots, swede, truffles (black), turnips
March
beetroot, blood oranges, cabbage, cauliflower, chicory, cucumber, grapefruit, Jerusalem artichokes, kale, leeks, nettles, oranges, parsnips, pineapples, purple sprouting broccoli, radishes, rhubarb, sorrel, spinach, spring greens, spring onions, watercress
April
beetroot, cabbage, chicory, grapefruit, Jerusalem artichokes, kale, morel mushrooms, new potatoes, parsnips, rhubarb, rocket, sorrel, spinach, spring greens, spring onions, watercress
May
apricots, asparagus, aubergines, beetroot, chicory, chillies, elderflowers, globe artichokes, grapefruit, lettuce, marrow, new potatoes, nectarines, peas, peppers, radishes, rhubarb, rocket, samphire, sorrel, spinach, spring greens, spring onions, strawberries, watercress
June
apricots, asparagus, aubergines, beetroot, blackcurrants, broad beans, broccoli, carrots, cauliflower, cherries, chicory, chillies, courgettes, cucumber, elderflowers, fennel, globe artichokes, gooseberries, lettuce, marrows, nectarines, new potatoes, peas, peppers, radishes, raspberries, redcurrants, rhubarb, rocket, runner beans, sorrel, spring greens, spring onions, strawberries, summer squash, Swiss chard, turnips, watercress
July
apricots, aubergines, beetroot, blackberries, blackcurrants, blueberries, broad beans, broccoli, carrots, cavolo nero, cauliflower, cherries, chicory, chillies, courgettes, cucumbers, fennel, French beans, garlic, globe artichokes, gooseberries, greengages, loganberries, new potatoes, onions, peas, potatoes, radishes, raspberries, redcurrants, rhubarb, rocket, runner beans, samphire, sorrel, spring onions, strawberries, summer squash, Swiss chard, tomatoes, turnips, watercress
August
apricots, aubergines, beetroot, blackberries, blackcurrants, broad beans, broccoli, carrots, cauliflower, cavolo nero, celery, cherries, chicory, chillies, courgettes, cucumbers, damsons, fennel, figs, French beans, garlic, globe artichokes, greengages, leeks, lettuce, mangetouts, marrows, mushrooms, parsnips, peas, peppers, plums, potatoes, pumpkins, radishes, raspberries, redcurrants, rhubarb, rocket, runner beans, samphire, sorrel, spring greens, spring onions, strawberries, summer squash, sweetcorn, Swiss chard, tomatoes, watercress
September
apples, apricots, aubergines, beetroot, blackberries, broccoli, Brussels sprouts, butternut squash, carrots, cavolo nero, cauliflower, celery, courgettes, chicory, chillies, cucumbers, damsons, fennel, fig, garlic, globe artichokes, leeks, lettuce, mangetouts, marrows, onions, parsnips, pears, peas, peppers, plums, potatoes, pumpkins, radishes, raspberries, rhubarb, rocket, runner beans, samphire, sorrel, spinach, spring greens, spring onions, strawberries, summer squash, sweetcorn, Swiss chard, tomatoes, turnips, watercress, wild mushrooms
October
apples, aubergines, beetroot, blackberries, broccoli, Brussels sprouts, butternut squash, carrots, cauliflower, cavolo nero, celeriac, celery, chestnuts, chicory, chillies, courgettes, cranberries, cucumbers, elderberries, figs, kale, leeks, lettuce, marrow, onions, parsnips, pears, peas, potatoes, pumpkins, radishes, rocket, runner beans, spinach, spring greens, spring onions, summer squash, swede, Swiss chard, tomatoes, turnips, watercress, wild mushrooms, winter squash
November
apples, beetroot, Brussels sprouts, butternut squash, cabbage, carrots, cauliflower, celeriac, celery, chestnuts, chicory, cranberries, elderberries, Jerusalem artichokes, kale, leeks, onions, parsnips, pears, potatoes, pumpkins, swede, Swiss chard, turnips, watercress, wild mushrooms, winter squash
December
apples, beetroot, Brussels sprouts, cabbage, celeriac, celery, chestnuts, clementines, cauliflower, cranberries, dates, grapefruit, Jerusalem artichokes, kale, onions, raddichio, quince, parsnips, pears, pomegranates, pumpkins, salsify, swede, sweet potato
Coronation Chicken is one of the best dishes to eat. I make and develop this recipe on what feels like an annual basis and it just gets better and better. The key is to cook out the paste and blend it to intensify the flavour. The garnish is a modern take but I think it lifts and freshens the dish, making it more of our time.
SERVES 8 AS PART OF A PICNIC
Preparation time 30 minutes
Cooking time 1 hour, plus 3 hours cooling
For the chicken
1 chicken, about 1.5kg
2 onions, thinly sliced
4 thin slices of fresh ginger
1 cinnamon stick
5 black peppercorns
pinch of saffron
1 tablespoon salt
1 bay leaf
For the sauce
1 tsp vegetable oil
1 onion, very finely chopped
2 garlic cloves, grated
3cm knob of ginger, peeled and grated
2 tbsp good curry powder
2 tsp Worcestershire sauce
200ml mayonnaise
200ml Greek yoghurt
5 tbsp good-quality mango chutney
To serve
1 ripe but firm mango, very finely chopped
1 red chilli, very finely chopped
small bunch of fresh coriander, roughly chopped
green salad leaves
cold cooked multigrain rice
50g flaked almonds, toasted
Put the chicken breast up in a large saucepan along with the onions, sliced ginger, cinnamon, peppercorns, saffron, salt and bay leaf and cover with cold water until only the top of the breast is exposed. Cover the pan with a lid and bring to a simmer, then turn the heat down very low so only the occasional bubble rises to the surface. Cook the bird gently for about 1 hour, or until the juices run clear when you insert a skewer between the thigh and breast joint.
Turn off the heat and allow the chicken to cool completely in the cooking liquid. (This makes the most delicious, fragrant stock so don’t throw it away when your chicken is cool. Try freezing the stock in 500ml batches for future use in soups and stews.)
Heat the oil in a small frying pan and fry the onion very gently for about 10 minutes, or until softened and tinged with gold. For the last minute add the garlic and ginger. Mix in the curry powder and toast until fragrant. Leave this to cool in the pan for about 10 minutes.
Put the mixture into a blender with the Worcestershire sauce, mayonnaise, Greek yoghurt