Matt Tebbutt served up a tasty nineteen seventies style chicken curry with leftovers, apples, sultanas and almonds on Saturday Kitchen.

The ingredients are: 30g unsalted butter, 1 onion, finely chopped, 1 green eating apple, finely chopped, 2–3 tsp curry powder, 1 tbsp plain flour, 350ml chicken stock, ½ leftover roast chicken, torn into pieces, splash double cream, 1 squeeze lemon juice, 2 tbsp sultanas, 2 tbsp toasted almonds, salt and freshly ground black pepper and freshly cooked basmati rice, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.