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shopping1d ago
David Gingell’s recipe for roast chicken with braised peas and lettuce
- David Gingell presents a Cornish take on roast chicken with braised peas and lettuce as a lighter Sunday lunch option.
- The recipe uses thyme, garlic, bacon, shallots, and cider to build flavor in a one-pan method.
- The chicken is browned first, then roasted, with a staged cooking plan and basted for even juiciness.
- Cider and stock form the braising liquid for peas and lettuce toward a savory finish.
- The recipe serves four and includes resting time for the roasted chicken.
- Final plating suggests carving the chicken and serving with peas in the middle of the table and crusty bread.
- The article situates the dish as a simple, lighter alternative to a traditional Sunday roast.
- Gingell is identified as chef and co-founder of Primeur, Westerns Laundry and Jolene in London.
- The recipe features traditional elements like thyme, garlic, bacon, and peas, paired with lettuce for a bright finish.
- The Guardian provides full preparation and cooking steps, including oven temperatures and timings.
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