Poussins stuffed with green-herbed freekeh

Serves 6

300g freekeh 100g fresh flat-leaf

parsley, chopped 50g fresh chives, chopped

Bunch of fresh mint, chopped

170g fresh coriander, chopped 4 spring onions, chopped 2 garlic cloves, minced

1tsp salt, plus extra for seasoning 1tsp cracked black pepper, plus extra for seasoning

1tsp crushed red chillies

Grated zest and juice of 1 lemon 50ml olive oil, plus extra to drizzle 6 poussins

For the yogurt dip 400g Greek yogurt 1 courgette, grated 1 garlic clove, crushed

1tsp salt 1–2tsp dried mint

Combine all the ingredients for the yogurt dip in a bowl and set aside in the fridge.

Preheat the oven to 200°C/fan 180°C/gas 6.

Combine all the ingredients, except the poussins, together in a bowl and check for flavour. Place the mixture into the cavity of each poussin and place them in a deep baking dish.

Season the poussins with some extra salt and pepper and a drizzle of olive oil. Add water to the dish so the lower half of the poussins are submerged. Cover with foil and cook for about 1 hour. The water will be flavoured by the chicken, herbs and freekeh, and will create a delicious sauce once it’s ready.

Once cooked, ladle some sauce over the poussins and serve one for each person, with a little yogurt dip alongside.