Ultimate roast potatoes
Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Curry-spiced chicken with a tartare of peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.
