David Gingell, chef and co-founder of Primeur, Westerns Laundry and Jolene in London, shares a Cornish twist on the French classic petits pois à la française. This roast chicken recipe offers a lighter alternative to a traditional Sunday lunch, with braised vegetables that unlock an extra level of sweetness.
To prepare, rub a 1.6kg whole chicken with olive oil and season inside and out with salt and pepper. Fill the cavity with thyme sprigs and smashed garlic cloves, then leave at room temperature for one hour. In a heavy-bottomed, ovenproof pan, cook the chicken on a low heat for 15 minutes until the bottom is golden brown. Transfer to an oven preheated to 190C (170C fan)/375F/gas 5 and roast for 40 minutes. Remove the herbs and garlic from the cavity, leaving them in the pan, and return to the oven for a further 10 minutes, basting once, until the skin is golden and juices run clear. Rest the chicken on a plate.
For the braised peas, cook five rashers of thick-cut smoked streaky bacon in the same pan until golden. Add six peeled and sliced shallots with a pinch of salt, cooking until soft. Stir in half a teaspoon of plain flour and cook for a few minutes. Pour in a large glass of dry cider and reduce by half, then add 500ml chicken stock, 500g fresh or frozen peas, and one quartered romaine lettuce. Either return the pan to the oven at 160C (140C fan)/325F/gas 3 for 45 minutes, or cook on the hob on low heat for 35 minutes. Season to taste and stir in a handful of chopped flat-leaf parsley.
Carve the chicken and serve on a platter with the braised peas and lettuce, accompanied by crusty bread to mop up the juices. A small glass of cider makes a fitting accompaniment.
