This makes a wonderful light lunch for family or a group of friends. Serve with crusty bread.

Serves: 4-6

1 medium chicken
1 onion, peeled and cut into wedges
150g Tracklements Apricot & Fresh Ginger Chutney
100g crème fraîche or Greek natural yoghurt
200g mayonnaise
1 ripe mango
3 tbsp whole peeled almonds, halved and lightly toasted
2 tbsp fresh chopped coriander
Salt and pepper to season

Preheat the oven to 190C/375F/gas mark 5. Stuff the cavity of the chicken with onion wedges, season and roast the chicken for 20mins per 450g, or until the juices run clear from the thigh. Cool, then strip the meat from the chicken, cut into bite sized pieces and put into a large bowl. Mix the Apricot & Fresh Ginger Chutney, crème fraîche (or natural yoghurt) and mayonnaise together, and season.

Peel the mango, cut away the stone and cut the flesh into thick chunks. Add the chutney mixture to the bowl of chicken with the mango chunks, almonds and coriander and mix together gently.

Serve on a bed of fresh salad leaves and thinly sliced cucumber.