Coronation no chicken

Name: Coronation no chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 tsp Cooks’ Ingredients Curry Powder; 4 tbsp Leckford Estate Rapeseed Oil; 130 g British king oyster mushrooms, sliced in 1/2 lengthways

‘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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Vegetarian

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

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.
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.
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.
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.