Before my recent trip to London, more than one person expressed mild horror that a food lover such as myself would have to endure all of that so-called “bad British food” while on holiday. These well-meaning souls need not have worried about me. Sure, the cuisine of England has not always enjoyed a stellar reputation, but the fact is, traditional British cooking in modern London is nothing short of extraordinary.
I particularly love the concept of the traditional Sunday lunch. Think of it as a leisurely, less fussy holiday meal, typically featuring a roast meat, a Yorkshire pudding and several vegetable sides. It’s the very best kind of comfort food. The Sunday lunch I’ve created here is colorful, filling and comes together easily, leaving you plenty of time to relax and enjoy the mini-feast.
Because the spatchcocked chicken is flattened, it cooks evenly and fairly quickly, resulting in a very crispy skin and super-juicy meat. The carrots and parsnips can be cooked at the same time as the chicken, and while everything is in the oven, that quintessentially British dish, minted mushy peas, can be whipped up on the stovetop. Meanwhile, the beet and watercress salad can be composed ahead of time, and served either before or after the main course.
I can’t think of a better way to spend a Sunday afternoon than feasting on this impressive-yet-simple and flavorful English-inspired meal.
Composed Beet, Watercress & Chevre Salad
Herby & Crispy Spatchcocked Chicken
Rosemary Roasted Carrots & Parsnips
