Curry-spiced chicken with a tartare of peas

• vegetable oil↗2 tbsp tbsp
• mild curry powder↗1 tsp tsp
• chicken↗1 ½kg kg

  ready for roasting

• smoked streaky bacon (3 slices)↗

  cut into small pieces

• frozen peas↗250g g

  defrosted

• fresh peas↗400g g

  podded (about 2kg/4lb 8oz unpodded weight)

• shallot↗1

  finely chopped

• marjoram or oregano (10 stalks)↗

  leaves picked and chopped

• shallot↗1

  finely chopped

• chives (small bunch)

  chopped

• splash olive oil
• pinch ground ginger↗

Step-by-step instructions

1. 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.

2. 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.

3. 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.