Not so with a staple of British sandwich fillings called coronation chicken, whose creation story is embedded in its name.
Coronation chicken was dreamt up - yes, you guessed it - for the Queen's coronation in 1952.
Here's the story behind it, as told by Buckingham Palace:
Coronation Chicken was invented for the foreign guests who were to be entertained after the Coronation. The food had to be prepared in advance, and Constance Spry, who also helped with floral arrangements on the day, proposed a recipe of cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs. Constance Spry's recipe won the approval of the Minister of Works and has since been known as Coronation Chicken.
So when it came to veganising this dish, there was only one option for me: swap out chicken for chick peas. Not only does it keep with the dish's Anglo-Indian heritage, it also sounds kind of cool.
I'll be truthful here: this is actually my second attempt at veganising coronation chicken. When it was the queen's jubilee earlier this year, I gave it a crack, based on a high-falooting Mark Hix recipe. It wasn't too good.
This one that follows is a mix of the original Spry and Hume recipe, and various other cornonation wotsit recipes that litter the internet. I was surprised how good it turned out: even my mayonnaise-phobic other half loved it.
It's not quite enough to persuade me out of my republican views, but as monarchy-themed dishes go, it's a pretty good one!
Coronation chick pea
Makes one large bowl