David Gingell’s recipe for roast chicken with braised peas and lettuce

Roast chicken the Cornish way (with a splash of cider), for a simple, lighter Sunday lunch

Roasting a whole chicken seems to be one of those things that works all year, whether with salad in the summer or as a part of a heavy roast in the chillier months. This is a Cornish riff on the French classic petits pois à la française, and a really simple, lighter alternative to a traditional Sunday lunch. Plus, braising vegetables really unlocks another level of sweetness.

David Gingell is chef and co-founder of Primeur, Westerns Laundry and Jolene, all in London