Ingredients

  • 1 large corn fed chicken, spatch cocked and slashed
  • 100ml olive oil
  • 50g butter softened
  • Small bunch of sage
  • 2 lemons 1/2d
  • 50ml olive oil salt and pepper
Potatoes
  • 500g potato balls
  • 500ml veal jus
  • 2 sprigs of thyme
  • 100g butter
  • 1 shallot
Peas
  • 1 thick slice pancetta sliced
  • 1 garlic clove crushed
  • ½ onion diced or 50g baby onions
  • 100ml double cream
  • 200g fresh peas
  • 1 little gem lettuce
  • Salt and pepper
  • Small bunch parsley chopped

Method

Print Recipe

Pre heat the oven to 200c.

In a roasting tray pop the lemons sage top with the chicken drizzle in oil dot with butter season roast for 45 to 1 hour.

Fry the potatoes in a little butter add the stock and cook until potatoes are just cooked and the stock is thick and sticky season.

For the peas fry the bacon pieces in a drizzle of veg oil until crisp, add the onions and garlic cook for a couple more minutes then add the peas cream and finish with the lettuce season.

Ingredients

  • 1 large corn fed chicken, spatch cocked and slashed
  • 100ml olive oil
  • 50g butter softened
  • Small bunch of sage
  • 2 lemons 1/2d
  • 50ml olive oil salt and pepper
Potatoes
  • 500g potato balls
  • 500ml veal jus
  • 2 sprigs of thyme
  • 100g butter
  • 1 shallot
Peas
  • 1 thick slice pancetta sliced
  • 1 garlic clove crushed
  • ½ onion diced or 50g baby onions
  • 100ml double cream
  • 200g fresh peas
  • 1 little gem lettuce
  • Salt and pepper
  • Small bunch parsley chopped

Method

Pre heat the oven to 200c.

In a roasting tray pop the lemons sage top with the chicken drizzle in oil dot with butter season roast for 45 to 1 hour.

Fry the potatoes in a little butter add the stock and cook until potatoes are just cooked and the stock is thick and sticky season.

For the peas fry the bacon pieces in a drizzle of veg oil until crisp, add the onions and garlic cook for a couple more minutes then add the peas cream and finish with the lettuce season.

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