Name: Curry-spiced chicken with a tartare of peas
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4
Cuisine: English
Ingredients: 2 tbsp vegetable oil; 1 tsp mild curry powder; 1 ½kg chicken ready for roasting; 3 slices smoked streaky bacon cut into small pieces; 250g frozen peas defrosted; 400g fresh peas podded (about 2kg/4lb 8oz unpodded weight); 1 shallot finely chopped; 10 stalks marjoram or oregano leaves picked and chopped; 1 shallot finely chopped; small bunch chives chopped; splash olive oil; pinch ground ginger

Curry-spiced chicken with a tartare of peas

2 tbsp vegetable oil
1 tsp mild curry powder
1 ½kg chicken
ready for roasting

For the peas

3 slices smoked streaky bacon
cut into small pieces
250g frozen peas
defrosted
400g fresh peas
podded (about 2kg/4lb 8oz unpodded weight)
1 shallot
finely chopped
10 stalks marjoram or oregano
leaves picked and chopped
1 shallot
finely chopped
small bunch chives
chopped
splash olive oil
pinch ground ginger

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.