Ultimate roast potatoes
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Curry-spiced chicken with a tartare of peas
Serves 4
Easy
Prep:
Cook:
Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it
Skip to ingredients
- 2 tbsp vegetable oil
- 1 tsp mild curry powder
- 1 ½kg chickenready for roasting
For the peas
- 3 slices smoked streaky baconcut into small pieces
- 250g frozen peasdefrosted
- 400g fresh peaspodded (about 2kg/4lb 8oz unpodded weight)
- 1 shallotfinely chopped
- 10 stalks marjoram or oreganoleaves picked and chopped
- 1 shallotfinely chopped
- small bunch chiveschopped
- splash olive oil
- pinch ground ginger
Nutrition: per serving
- kcal637
- fat37g
- saturates11g
- carbs18g
- sugars4g
- fibre8g
- protein60g
- salt0.86glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast – the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
step 2
Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
step 3
Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.
