Glynn Purnell Roast Chicken thighs with pea custard and pea salad recipe on Saturday Kitchen

Glynn Purnell serves up roast chicken thighs with pea custard and pea salad on Saturday Kitchen live.

The Birmingham chef says: “Chicken thighs are simply fried and served with a lightly spiced pea salad and a pea-flavoured custard.”

The ingredients are: splash of vegetable oil, 8 chicken thighs, salt, 3 large free-range egg yolks, 15g caster sugar, ½ vanilla pod, split in half lengthways and seeds scraped out, 625g frozen peas, defrosted, 25ml double cream, 100g fresh raw peas, 1 shallot, finely chopped, ½ bunch marjoram, leaves picked, pinch curry powder, pinch ground ginger, splash of olive oil and 8–12 pea shoots, to garnish.