Gourmet Jacket Potato Recipe: Spice up your spuds

Seasonal (and spicy!) comfort. Chefs’ Selections Diced Chicken Breast is gently folded through a spiced coronation curry sauce, rich with sweet apricots and a mellow heat. Piled into a crisp skinned, oven-baked jacket potato and finished with creamy coleslaw and a fresh side salad, it’s a warm, nostalgic dish with bold flavour at its core. Designed for lunchtime specials, themed menus or seasonal events, this autumn-ready build brings cosy flavour and vibrant colour just in time for Halloween.

METHOD

1. Slowly cook the onions down in the butter, add a pinch of sea salt and the curry powder.

2. Soak the apricots with the tea bag in enough hot water to cover and leave until soft.

3. Remove the tea bag and blend to a smooth puree

4. Add mayonnaise 4:1 then add the cooked chicken

5. Brush the potato in vegetable oil and bake in the oven at 200c until cooked through.

6. Cut a cross in the top and top with coronation chicken curry

7. Serve with coleslaw and a side salad

INGREDIENTS

Fresh-baked potato

Chefs’ Selections diced chicken breast

Chefs’ Selections real mayonnaise

For the coleslaw:

White cabbage

Carrot

Onion

For the coronation curry sauce:

2 tbsp Chefs’ Selections curry power

200g Chefs’ Selections dried apricots

2 x large onions

200g butter

1 x tea bag