Coronation king oyster mushroom salad

Preheat the oven to 220°C, gas mark 7. In a large bowl, mix the curry powder and oil together, then add the mushrooms and rub to coat well.

Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes. Cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.

To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms. Cover and chill overnight, if liked.

When ready to serve, separate the lettuce leaves and roughly tear onto a large serving plate. Spoon on the coronation mixture and toss gently. Scatter with the remaining coriander, almonds and nigella seeds.