10 stalks marjoram or oregano, leaves picked and chopped
1 shallot, finely chopped
small bunch chives, chopped
splash olive oil
pinch ground ginger
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.
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.
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