M&S recipe inspiration

• 2 packs (320g) M&S puff pastry
• Yolk of 1 egg
• 2 pots M&S coronation chicken deli filler

• 750g new potatoes
• 2 pots M&S coronation chicken deli filler 
• Handful coriander, chopped, to serve

1. Preheat the oven to 200°C/180°C fan. Line a large baking sheet with parchment.
2. On a floured surface, unroll the two packs of pastry. Lay one sheet of pastry on top of the other and cut it into 5cm squares.
3. Score a smaller square inside each square, taking care not to cut all the way through. Prick the inside squares with a fork and brush the pastry all over with the egg yolk.
4. Bake in the oven for around 15 minutes, until golden brown.
5. Cut out the central pieces of pastry so you’re left with cases, then put these back into the oven for a couple of minutes. After the cases have cooled slightly, fill with the coronation chicken.

1. Preheat the oven to 200°C/180°C fan.
2. Lightly coat the potatoes with oil, season and prick them a few times with a fork.
3. Arrange the potatoes on a baking tray, put them into the oven and cook for 45 minutes.
4. Allow the potatoes to cool, then cut them in half and scoop out most of the insides from the skins.* Put them back into the oven, skin-side-up, for another 10-15 minutes.
5. Remove the skins from oven, allow to cool again and fill with the coronation chicken. Top with a little chopped coriander and serve.

*Use the leftover potato to make gnocchi, or fry with leftover vegetables to make a hash and serve topped with fried or poached eggs.