Jerk Chicken, Rice and Peas

Jerk Chicken, Rice and Peas

A bbq classic which can be enjoyed all year round. Chicken (on the bone of course!) is marinated in a fiery jerk seasoning before being oven baked then finished on the griddle.

Great served with rice and peas – this version omits the coconut milk for a lighter supper.

Jerk Chicken, Rice and Peas
Serves 4

For the Chicken/Marinade: 1 Whole Chicken (Quartered), 2 Scotch Bonnet Chillies, 1tsp Ground Cinnamon, 1tsp Nutmeg (Freshly Grated), 1/2tsp Ground Allspice, 1tbsp Fresh Thyme Leaves, 6 Spring Onions (Chopped), 1tbsp Dark Brown Muscovado Sugar, 1tsp Sea Salt, 1tbsp Dark Soy Sauce, 1 Garlic Clove (Crushed), Juice 2 Limes

For the Rice and Peas: 250g Long Grain Rice, 10 Spring Onions (Finely Chopped), 2 Medium Red Chillies (Finely Chopped), 3 Garlic Cloves (Finely Chopped), 1 Tin Black Eyed Peas, Vegetable Oil, Sea Salt


1) Place all of the chicken marinade ingredients (except the chicken) in a spice grinder/food processor and blitz to a fine paste. Place the chicken in a shallow dish and massage the marinade into the meat. Cover and place in the fridge to marinade for at least 6 hours or preferably overnight.

2) Preheat the oven to 200c. Place the chicken in a pre-heated baking tray and cover the tray with foil. Bake in the oven for around 40 minutes or until the chicken is cooked through.

3) Meanwhile, boil the rice according to instructions until cooked through, drain and set aside. Place a wok over a high heat and add a little vegetable oil. Fry the garlic, chilli, spring onions and black eyed peas for 3-4 minutes. Add the rice and stir fry with the other ingredients until piping hot. Season well with sea salt and keep warm.

4) Place a griddle pan over a high heat. When the chicken is cooked, remove from the oven and sear on the griddle pan for around 5 minutes each side – or until the skin is crisp and slightly blackened.

5) Serve the chicken with the rice and peas and a wedge of lime.



Ham, Egg, Peas

Ham, Egg, Peas

Pea pancakes served with braised peas, dry cured bacon steak, poached duck egg and sherry caramel.

A superb starter or main which is super light and bursting with fresh flavour.

Sherry Caramel is taken from my previous incarnation of this dish, inspired by Restaurant Sat Bains: Ham, Egg and Peas

Ham, Egg, Peas

Ham, Egg, Peas
Serves 4


For the Pancakes: 350g Frozen Peas, 2 Eggs (Separated), 60g Cornflour, Sea Salt, Cracked White Pepper, Unsalted Butter (For Frying)

To Finish: 4 Dry Cured Bacon Steaks, 4 Duck Eggs, 50g Frozen Peas, 25g Unsalted Butter, Black Sea Salt, Sherry Caramel


1) Blanch the peas in a pan of boiling water and drain. Place in a blender with the egg yolk, cornflour and a good pinch of sea salt and cracked black pepper – blend until smooth. Meanwhile, whisk the egg whites to stiff peaks. Gently fold the egg whites into the pea purée mixture.

2) To cook the pancakes – heat a non-stick frying pan over a medium heat and melt a tablespoon of butter. Fry tablespoonfuls of the mixture for around 2 minutes each side or until cooked. Keep warm and continue to fry in batches until the mixture is exhausted. Keep the pancakes warm until ready to serve.

3) Meanwhile, melt the 25g of unsalted butter in a small pan and add the peas – braise until tender and season with a little salt – keep warm. Fry the bacon steaks in a little melted butter in a frying pan for 4 minutes each side or until cooked through – keep warm. At the last minute poach the duck eggs for around 2 minutes or until cooked (and still runny!).

4) Serve the pancakes with the bacon steaks, braised peas, duck egg and sherry caramel – topping with a little sea salt.


Lamb Leg, Gremolata, Olive Oil Mash

Lamb, Gremolata & Olive Oil Mash

Separating a leg of lamb into individual muscles is a great alternative to cooking with lamb loin.

Get your butcher to seam bone a whole leg of lamb for you and, if serving 4, reserve the topside, silverside and salmon cut silverside for this dish. You can dice the remaining muscles for a delicious casserole or curry. If serving 6 or more all muscles may be used.

I cooked the lamb sous vide at 61C for 1 1/2 hours before searing in a hot pan with thyme, butter and garlic. However, similar results can be obtained by searing and transferring to the oven to finish cooking.

The lamb is served with a zingy gremolata, olive oil mashed potato, braised peas and broad beans and a little lamb jus. I detail the recipes for the olive oil mash and gremolata below, which would also pair well with a roast leg of lamb for Sunday lunch!

Lamb Leg, Gremolata, Olive Oil Mash
Serves 4


For the Olive Oil Mash: 1kg Charlotte Potatoes, 100ml Olive Oil, Sea Salt, Freshly Grated Nutmeg, Black Pepper

For the Gremolata: 50g Fresh Breadcrumbs, Zest 1/2 Lemon, 2 tbsp Olive Oil, Large Handful of Chopped Mixed Fresh Herbs: Parsley, Tarragon, Mint, Dill


1) To make the mash: Oven roast the potatoes in their skins for 1 hour at 180C. Allow to cool slightly then remove the skins. Pass the potatoes through a ricer into a large pan. Over a low heat slowly beat the olive oil into the potato to taste. Season with a little salt, grated nutmeg and black pepper. Set aside and reheat over a low heat when ready to serve.

2) For the gremolata: Toss the breadcrumbs in the olive oil and transfer to an oven at 140C to dry for around 45 minutes. Remove and allow to cool. Once cooled combine with the lemon zest and fresh herbs and season with a little salt to taste.

Serve the olive oil mash and gremolata with the lamb leg and braised peas. Enjoy!

Ham, Egg and Peas

Ham, Egg and Peas

Ham, Egg and Peas

After receiving some very special Iberico ham from a recent trip to Spain and with Sat Bains’ new cookbook perched on the coffee table – cooking this dish was inevitable.

The winning starter of Great British Menu five years ago and featuring on his restaurant’s menu ever since, Ham, Egg and Peas is a masterclass in simplicity and elegance. Sat’s cookbook ‘Too Many Chiefs Only One Indian’ features two versions of the recipe – the original and a newly revised version. My attempt at combining elements of the two made for a truly memorable dish.

A perfectly textured sous vide duck egg, light pea panna cotta, sherry caramel and poached peas all paired with the wonderful Iberico ham was a marvel in subtlety. Seasoning is key here – especially since the majority of elements are served cold or at room temperature.

The pea panna cotta alone would make a fantastic summer starter – simply served with a slice of toasted sourdough.

Ham, Egg and Peas
From: Sat Bains, Too Many Chiefs Only One Indian
Serves 6

6 Duck Eggs
200g Fresh Peas (Shelled)
250ml Sweet Sherry
50g Caster Sugar
6 Small Slices Iberico Ham
6 Small Slices Toasted Bread
3 Gelatine Leaves
300g Frozen Peas
150ml Double Cream (Whisked to Soft Peaks)
Sea Salt


1) First prepare the poached peas: cook the fresh peas in a large pan of salted boiling water for 30 seconds – 1 minute. Drain (reserving the cooking liquor) and immerse in a bowl of ice water to cool. Drain, season and store in the fridge.

2) Next make the panna cotta: Bloom the gelatine leaves in a little cold water for 10 minutes. Bring 200ml of the reserved poached pea liquor to the boil and whisk in the gelatine leaves to dissolve. Remove from the heat. Add the frozen peas and cooking liquor to a blender and blend until smooth. Pass through a fine sieve into a bowl set over a bowl of iced water. Allow the mixture to cool until almost set, then gently whisk in the double cream. Check the seasoning – adding a little salt if required. Pour into a plastic container, cover and transfer to the fridge to set – allowing at least 3 hours.

3) Two hours before serving, place the duck eggs in a water bath at 62C.

4) Meanwhile, make the sherry caramel – add the sherry and caster sugar to a small saucepan. Bring to the boil and simmer until reduced by half. Set aside to cool.

5) To serve: Remove the duck eggs from the water bath after two hours, carefully peeling off the shell and turning each egg out onto a plate/bowl before sprinkling each with a little sae salt. Serve with the poached peas, a spoonful of panna cotta, a wedge of toast, a few small slices of ham and a drizzle of sherry caramel.


Sous Vide Lamb


I’m grinning from ear to ear, as a thank you for cat sitting my parents took note of my persistent hints and bought me a sous vide supreme. I can’t begin to tell you how much I have longed for this glorious machine.

So what to cook first? I’ve had a glut of beef and pork recently and lamb deserved some overdue attention. I have never quite been able to get the cooking of boneless lamb loin spot on – the loin is just so small that the faintest whiff of oven heat turns it well done on the outsides.

What a revelation, just 2 hours at 59C and I had meltingly tender pink lamb. As the lamb was cooking in its own juices the flavour was simply divine – much stronger than normal, but still without being overpowering. There was not even a hint of overcooked ends and edges.



I’ve paired the lamb with a take on petit pois à la française – adding some redcurrants at the end of cooking for some acidity. This is served with a potato fondant.

I was pushed for time a little so I part-cooked the vegetables and potatoes in the water bath, as opposed to fully cooking, finishing them off conventionally. I will give you this recipe as the result was fantastic.

Safe to say the beast has lived up to expectations!

Sous Vide Lamb, Fondant Potato & Redcurrant Petit Pois à la Française

Serves 4


For the Lamb: 2 Boneless Lamb Loins, 2 Tbsp Thyme & Rosemary Compound Butter (Made by combining softened butter with a chopped handful of each of the other ingredients)

For the Potatoes: 4 Large Potatoes, 50g Butter, 2 Bay Leaves, 2 Thyme Sprigs, 1 Bashed Garlic Clove, 1 Pint Vegetable Stock

For the Petit Pois: 250g Fresh Peas, 50g Sliced Pancetta, Handful of Button Onions (Peeled), 25g Butter, Small Handful of Mint (Chopped), 1 Small Punnet Redcurrants


1) Pre-heat the water bath to 59C. Seal the lamb loins together with the compound butter in a vacuum bag and place in the water bath.

2) For the fondants; cut four fondant shapes from the potatoes which are around one inch thick. Seal the potatoes in a vacuum bag together with the butter, bay leaves, thyme, garlic and some salt and pepper. Place the potatoes in the water bath.

3) For the peas; seal them in a vacuum bag with the butter, baby onions and some salt and pepper.

4) Cook the above preparations in the water bath for two hours. Before final serving follow the steps below to finish.

5) Take the potatoes out of the bath first. Unseal the bag and place the contents in a sauce pan with the vegetable stock. Cook over a medium heat until the stock has boiled away and the potatoes begin to fry in the butter, turn the heat down and turn occasionally to achieve an even brownness.

6) After the stock has boiled from the potatoes, take the lamb out the bag and seal all over in a hot griddle pan. Be careful not to seal for long or the beautifully pink meat will become overdone around the edges.

7) Whilst the lamb is cooking, prepare the peas by frying the pancetta in a little olive oil. Once browned, add the contents of the pea preparation from the water bath with a little splash of water. Once the peas have warmed, add the chopped mint and redcurrants, tossing to finish.

8) To serve, slice the lamb and serve atop the fondant potato, surround with the petit pois à la française.

You can easily make the preparations ready for the water bath up to two days in advance, leaving them in the fridge until you are ready to use. Of course, you need only cook the meat in the water bath, preparing the other elements in the traditional fashion. However, I found the vegetables to be perfectly al dente when cooked this way.

No doubt there will be plenty more sous vide adventures to come!