Chicken and Pea Traybake

Nigella Lawson has been dubbed, “The Queen of the Frozen Pea” and for just reason. The small jade orbs play a prominent role in her recipes. This recipe combines them with chicken thighs and leeks, all of which cook effortlessly in a large roasting tin.

Chicken and Pea Traybake

7 cups frozen peas
4 leeks
2 fat garlic cloves, minced
1/4 cup white vermouth
2 tbs. olive oil
2 tsp. sea salt flakes
small bunch of dill, coarsely chopped
8 chicken thighs, bone-in, skin-on

Heat the oven to 400°F. Into a large roasting pan, tumble in the peas, leeks and garlic. Pour over the vermouth and olive oil, then sprinkle in the salt and most of the dill. Arrange the chicken on top, skin-side up.

Roast in the oven for 45 mins. Give the peas a stir, but leave to leeks in place (you want them to be caramelized). Roast for a further 30 minutes, or until the chicken is crisp and cooked through. Scatter with the remaining dill and serve.

 

Pasta with Ham, Peas and Cream

Utter comfort food, this wonderful pasta comes together in moments and is such a divine treat.

7 oz. farfalle or other short pasta (2 cups)
2/3 cup frozen peas
2/3 cup heavy cream
1 1/4 cups diced ham
2 tbs. grated Parmesan

Cook the pasta according to the package directions in plenty of boiling, salted water. Add the peas after 5 minutes. When the pasta is cooked, drain it with the peas.

Put the dry pan back on the heat with the cream, ham and Parmesan. Warm through, then tip in the pasta and peas, tossing everything together well.

Serves 2