Coronation Turkey - River Cottage

Ingredients

• 200ml plain wholemilk yoghurt
• ½ – 1 tablespoon medium hot curry paste, such as Madras or Korma, to taste
• 2 tablespoons mango or another fruity chutney leftover from the cheese board
• About 400g cold roast turkey
• 150g grapes
• 2-3 inner celery stalks, sliced
• A spritz of lemon juice, if needed
• Sea salt and freshly ground black pepper
• For the mayonnaise:
• 1-2 small garlic clove
• 2 large free-range egg yolks
• 1-2 teaspoons English mustard
• 1 teaspoon cider vinegar
• 250ml sunflower oil
• 75ml extra virgin olive or rapeseed oil
• To finish:
• Celery leaves
• Toasted flaked almonds (or other leftover nuts such as salted peanuts)