CORONATION CHICKEN: REGALLY DELICIOUS

3- 6 tbsp of mayonnaise

2-3 tablespoons of mild curry powder

½ tablespoon of cinnamon

2 tbsp of mango chutney

1-3 tablespoons of sultanas or apricots

500g of shredded cooked chicken

Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper

600g of raspberries

50g caster sugar

Victoria sponge cake (about 300g)

227ml tub of clotted cream

Icing sugar, to dust

Set half the raspberries aside In a bowl, roughly mash the remaining raspberries with the sugar. Cut the victoria sponge into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries The trifles can be kept in the fridge for a couple of hours Dust with a little icing sugar before serving

500g plain flour

28g baking powder

94g butter

86g sugar

2 whole eggs

140ml buttermilk

100g sultanas - cover in hot water and leave to soak for 30mins

Preheat oven to 180C.

Mix the flour, baking powder, butter and sugar together in a bowl, until crumb is formed. In a separate bowl, whisk the eggs and buttermilk together. Add the liquid to the crumb mixture. Continue to mix the dough until it's smooth. (Optional) Add the sultanas, and mix until evenly distributed. Remove the dough from the bowl, flatten the dough and cover Leave to rest for approximately 30mins.

Roll out the dough to a thickness of 2.5 cm and cut to desired shape. Rest the scones for another 20 minutes. Gently egg the top of the scones. Bake in the oven for 10-12 minutes until golden brown Cool before serving with jam and clotted cream.