Le­mon & Thyme Roast Poussin And Pota­toes

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In­gre­di­ents (Serves 1)

✦ 1 large potato, peeled and cut

into chunks ✦ 1tbsp olive oil ✦ Salt and freshly ground black

pep­per ✦ 1 poussin, prefer­ably

corn-fed ✦ Large pinch of dried thyme ✦ Grated zest and juice of

1 le­mon ✦ 110g fine green beans,

trimmed, to serve

1 Pre­heat the oven to 200°C, Gas 6. Add the potato to a pan of boiling wa­ter, bring back to the boil and sim­mer for 5min. Drain the pota­toes, then shake them in the pan to rough up the edges. Mean­while, place 2tsp oil in a small roast­ing tin, pop the tin in the oven and heat for about 5min. 3 Add the pota­toes to the hot oil, us­ing a long-han­dled spoon – watch out as the oil will splat­ter. Baste the pota­toes in the oil, sea­son well, then push them to the edge of the tin. Place the poussin in the cen­tre of the tin. Driz­zle with 1tsp oil and sprin­kle gen­er­ously with the thyme and salt and pep­per. Roast the poussin and pota­toes for 25min. Then scat­ter the le­mon zest and juice over the poussin and baste it with any juices from the tin. Re­turn to the oven and roast for a fur­ther 20-25min or un­til the poussin is cooked through and the pota­toes are crisp. Trans­fer the poussin to a warmed serv­ing plate and serve with any juices from the tin, the roast pota­toes and fine green beans.

596 calo­ries per serv­ing

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