Coronation Nut Luncheon Canapé

This is a vegan version of coronation chicken that my mum created and I've adopted as a straight forward dish to make that tastes great.

Ingredients:

• 1 "bake at home", ready made baguette
• 1 400g tin of nutolene (aka nut luncheon)
• 2 tsp sunflower oil
• 6 tbsp vegan mayonnaise
• 3 tsp mild curry powder
• 1 tsp ground cinnamon
• 2 tbsp mango chutney
• 2 tbsp sultanas
• fresh coriander leaves as garnish

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Use a serrated knife and slice the "bake at home" baguette into 5mm thick slices.
3. Spread the slices out over a couple of baking trays and bake in the oven to 10 to 15 minutes, until they have gone nice and crisp.
4. Put the slices of bread to one side and leave to cool.
5. Meanwhile, slice the nut luncheon into quarter inch (7mm) slices.
6. Heat the sunflower oil in a frying pan over a medium heat and then use to fry the slices of nut luncheon on each side until they've gone a nice brown colour. This'll be a few minutes for each side.
7. Put the nut luncheon to one side and leave to cool.
8. When everything has cooled, slice the nut luncheon slices into smaller pieces, as close to cubes as you can manage, but it doesn't really matter.
9. Mix all the remaining ingredients up together in a bowl and then add the nut luncheon and mix until all the pieces are covered.
10. Construct each canapé by taking a slice of bread, putting three or four pieces of the nut luncheon with sauce on it and then garnishing with a coriander leaf or two.

Makes at least 32 canapés.