Warm Coronation Chicken

Add the potatoes to your pan of boiling water and cook for 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through. When done, drain in a colander, return to the pan and pop a lid on to keep warm. Meanwhile, put the chicken pieces in a mixing bowl and add the lemon zest. Season with salt and black pepper and mix well.

Put a drizzle of oil in a frying pan on medium-high heat. Add the chicken and cook until browned, 6-7 mins. TIP: Cook the chicken in batches if you need to as you want it to brown not stew. Once cooked, remove from the pan and set aside. Add a little more oil to the pan, lower the heat to medium and add the onion. Cook until soft, 6-7 mins, then add the curry powder and mango chutney and cook for 1 minute more.

Return the chicken to the pan and add the raisins. Cook for another minute. Add the water (amount specified in the ingredient list) and the crème fraîche. Stir to combine, bring to a simmer and cook until reduced lightly, 5 mins. Don't let it boil or the sauce might split! TIP: The chicken is cooked when it is no longer pink in the middle. Remove from the heat, stir through half the parsley and squeeze in lemon juice to taste.

Put a knob of butter (if you have some, if not use a drizzle of oil) in another frying pan on medium heat. Add the garlic and cook for 1 minute, then add the cabbage. Season with salt and black pepper. Stir and cook until the cabbage has wilted slightly, 3-4 mins. TIP: If your cabbage hasn't cooked down in this time, just give it a couple more mins.