Coronation no chicken

Coronation no chicken

‘Pulled’ king oyster mushrooms take the place of chicken in Will Torrent's meat-free version of an all-time classic, served in elegant lettuce leaves

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  • Makes8
  • CourseCanape
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 1 tsp Cooks’ Ingredients Curry Powder
  • 4 tbsp Leckford Estate Rapeseed Oil
  • 2 x 130g British king oyster mushrooms, sliced in 1/2 lengthways

For the coronation sauce

  • 2 tbsp tikka masala paste
  • 150g British crème fraîche
  • 100g mayonnaise
  • 1 tsp Cooks’ Ingredients Curry Powder
  • 2 tsp mango chutney
  • ½ lime, juice
  • 75g dried apricots, chopped
  • ¼ x 25g coriander, roughly chopped, plus extra to serve
  • 1 tsp nigella seeds
  • 25g toasted flaked almonds
  • 8 large little gem lettuce leaves


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

  2. 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, then cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.

  3. 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, then cover and chill. This can be done the night before.

  4. When ready to serve, place the lettuce leaves on a serving plate and spoon in mounds of the coronation mixture. Scatter with the remaining coriander, almonds and nigella seeds.

Cook’s tip

To make this vegan, swap crème fraîche for coconut dairy free yogurt alternative, and mayonnaise for vegan mayo.


Typical values per item when made using specific products in recipe


1,079kJ/ 261kcals



Saturated Fat












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