Roast chicken, fresh garden peas and fried potato cakes

Roast chicken, served with fresh garden peas and carrots with some fried potato cakes for a slight twist on 'meat and two veg'.  Easy, quick, flavoursome and nourishing.  What's not to love?

 

 

 

Ingredients:
Whole fresh chicken, reduced from £3.99 to 49p
Fresh peas (reduced from £1.19 to 59p)
Carrots (store cupboard)
Potatoes "
Milk
Butter
Salt
Pepper

Olive oil

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Rub the chicken with a little olive oil, and season with sea salt.  Cover with foil and roast according to instructions.  Remove the foil for the last quarter of an hour or so to crisp the skin.

 

Peel, chop and boil the potatoes.  When they are cooked, drain and add a little milk, butter and salt and pepper.  Mash the potato until smooth.

 

Then prepare potato cakes - use flour to coat the patties so that they don't stick and keep their consistency when frying.

 

 

Add a little oil to a frying pan and fry the potato cakes in batches (don't over-crowd the pan).

 

 

 Slice carrots and boil.

 

Shell the peas, and cook.  (I put a little water in with the peas in a microwavable bowl and cooked them that way.)  Serve with a knob of butter on top.

 

Serve with gravy if liked.

 

 

 Or without! 

~ Served 2, approx cost £1.50 ~