Name: Jubilee chicken
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 tablespoon sunflower oil; 25 g unsalted butter; a small bunch of fresh curly parsley, leaves chopped; 1 excellent chicken (I recommend a Suffolk White from Sutton Hoo), jointed into 8 pieces (your butcher will do this for you if necessary); a small bunch of fresh mint, leaves chopped; 2½ heaped tablespoons good-quality mayonnaise; 2½ heaped tablespoons crème fraîche; a squeeze of lemon juice (optional); ½ small sweet mango, such as Alphonso, diced (optional); 1 teaspoon Dijon or wholegrain mustard; 1½ tablespoons mango chutney; ½ teaspoon celery salt; 1 teaspoon garam masala; 2 heaped teaspoons mild curry powder (I recommend Bolst’s); 2 tablespoons sweet vermouth; and crushed, husks discarded; a small pinch of ground cloves; a small pinch of good saffron; ½ stick of cinnamon; 4 cardamom pods, seeds removed; a pinch of grated nutmeg; 1 bay leaf; 1 thumb-sized piece of fresh ginger, peeled and very finely grated; 1 large onion, very finely chopped; 70 g unsalted butter; 1½ teaspoons flaked sea salt; 3 tablespoons flaked almonds; 2 teaspoons garam masala