HOW TO COOK YOUR CHICKEN: To poach your chicken breasts, fill a pot you have a lid for with enough water to properly cover the chicken and bring it to a boil. Once it’s boiling, add your chicken then put the lid on and bring it back to a boil (the chicken will drop the temperature of the water). Once it’s boiling again, remove the pot from the heat and leave the chicken in the pot for 20 minutes. After this time, carefully remove it, then follow the rest of the recipe. To bake your chicken breasts, heat your oven to 180C/360F fan, then place the chicken on a lined baking tray. Drizzle with 1 tablespoon of olive oil and 1/2 teaspoon of salt, then bake for 20 minutes, until the juices run clear when you cut into it, or, if you have a meat thermometer, the centre of the chicken hits 75C/165F. Remove from the oven and continue with the recipe.

STORAGE INSTRUCTIONS: This is going to depend on when you cooked the chicken you’re using – chicken is fine for 4 days after cooking, stored in the fridge. If you’re using leftover chicken, the coronation chicken isn’t going to last as long as it will if you cook the chicken fresh.

SERVING SUGGESTIONS: I love to serve this in gem lettuce leaves as little cups, but you can use the chicken as a sandwich filler (it would be lovely with no-knead focaccia or no-knead rosemary parmesan bread), as a topping for green salads or on top of a baked jacket potato.

SUBSTITUTIONS: I love using egg-free aioli in this recipe, but you can use regular aioli or mayo. Swap the spring onions (scallions) for mint leaves, flat-leaf parsley or coriander (cilantro, and use black or white sesame seeds in place of the nigella seeds. You could use chopped almonds, cashews, walnuts, pistachios, hazelnuts or dukkah instead of flaked almonds, or make it nut-free by swapping the almonds for pumpkin (pepita) seeds or sunflower seeds.