Simple Sunday Lunch Starring Petit Pois And Sage
One of the big changes in our lives since having an allotment is the way that we eat. Or rather ‘what’ we eat. Making what ever happens to be at its peak, fruit, vegetable or herb, the central theme rather than a side show. I am also likely treat it in a far simpler manner preferring to let the flavour and freshness be at the fore.
Yesterday I picked some petit pois and sage from the plot.
The peas served with an admittedly enormous spoonful of salty French butter.
And a spatchcock chicken roasted after marinating for a couple of hours in the sage.
A Simple Marinade For Chicken
A small handful of sage leaves finely sliced
Shallots – as many as you fancy peeled and left whole
Zest of a lemon
60 ml Olive oil
Stir together and rub over the chicken. Leave for a couple of hours.
Roast and baste as normal.
If the shallots get too brown remove them and keep warm
I add a glass of white wine to the pan juices twenty minutes before the end of the cooking time.
Serve with the pan juices spooned over and which ever vegetable is taking the starring role in your Sunday lunch.