Peel and finely grate the ginger and garlic, trim and finely slice the chillies and coriander stalks (putting the leaves aside for later), then place in a large roasting tray with a pinch of sea salt and black pepper.,

Squeeze in the juice of ½ a lemon, mix in the curry paste and 1 tablespoon of olive oil, then sit the chicken in the tray and rub all over with the marinade, making sure you go inside the cavity for maximum flavour.,

Pierce 1 lemon all over, then microwave on high (800W) for 45 seconds and place inside the cavity.,

Peel the onions and slice into wedges, separating them into petals, then add to the roasting tray.,

Sit the chicken back on top breast-side down, then cover and leave to marinate in the fridge for up to 12 hours, or follow the next step to cook straight away.,

Preheat the oven to 180°C/350°F/gas ,

Drain the tinned pineapple (keeping its juice for later). Roast the chicken for 1 hour 30 minutes, or until golden and cooked through, carefully turning over with tongs and adding the pineapple to the tray halfway, then remove the chicken to a board to rest for 30 minutes.,

Once the time’s up on the chicken, remove the jammy lemon from the cavity, then squeeze half the juice into the tray of roasted onions and pineapple, discarding any pips.,

Stir in the yoghurt and a splash of the reserved pineapple juice. Shred and add the chicken, putting the skin aside for later and discarding any bones or wobbly bits, then toss together, scraping up any sticky bits from the bottom of the tray.,

Place the chicken skin in a non-stick frying pan on a medium heat and cook for 3 minutes, or until the fat has rendered out and the skin is crisp, then roughly chop. Toast the flaked almonds in the hot pan.,

Halve the pomegranate and, holding one half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble into the bowl.,

Click apart the lettuce leaves into cups. Scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds and toss with a pinch of salt and the juice of ½ a lemon.,

When you’re ready to serve, arrange the coronation chicken on a large platter. Crush and sprinkle over the poppadoms, scatter over the pomegranate seeds and reserved coriander leaves, crispy chicken skin and toasted almonds. Arrange the pickled cucumber on top and serve with the lettuce cups on the side.