Adam Byatt served up The king’s coronation dover sole with korma curry spiced butter and mango yoghurt on Saturday Kitchen.

The ingredients for the korma-spiced butter are: 24g curry powder, 1 tsp ground coriander, 1 tsp sea salt flakes and 250g butter, softened.

For the Dover sole: 2 tbsp vegetable oil, 1 onion, diced, 20g curry powder, 30g golden raisins, soaked in hot water and drained, 30g almonds, sliced and toasted, 1 whole British Dover sole (about 400–500g), head and skin removed, washed and trimmed, salt, 8 stems purple sprouting broccoli, washed and trimmed, to serve and 1 tbsp coriander cress, to garnish.

For the mango yoghurt: ½ mango, peeled and diced, ¼ red chilli, seeds removed and diced, 1 tsp onion seeds and 80g full-fat plain yoghurt.

See more Royal recipes in the book titled: The Royal Heritage Cookbook: Recipes From High Society and the Royal Court available from Amazon now.