ROASTED POUSSINS

For the crispiest skin, season the poussins the day before you roast them, if you have the time, or even one hour ahead is worth it. Half a poussin per person is about right, but for seconds or leftovers for a sandwich the next day, add another bird

SERVES 6

1 tbsp Maldon salt

1 tbsp fresh thyme leaves Grated zest of

1 small orange

3 poussins

125g pearled spelt

1 tbsp olive oil

1 radicchio, cut into wedges

6 banana shallots, peeled and halved

75g sour cherries

3 tbsp white balsamic vinegar

20g butter

1

Grind the salt, thyme and orange zest together in a pestle and mortar then add freshly ground black pepper. Rub the mixture all over the inside and outside

of the poussins. Place uncovered in the fridge for at least 1 hour or up to 24 hours.

2

Cook the spelt in salted water according to packet instructions. Drain and refresh under cold running water. Set aside.

3

Preheat to room temperature. oven to 180°C/gas4 Sit them and in a bring roasting the birds dish, drizzle with olive oil and roast for 35 minutes. Scatter the radicchio, shallots, cherries and spelt around the birds, turning to coat in the pan juices. Drizzle vinegar over the birds, then dot a knob of butter over each one. Roast for 15 minutes. Turn the radicchio over and roast for another 5-10 minutes until the birds are golden and crisp. Serve in the roasting dish to keep warm.

Side plate, Pottery West. Zomi glass in Amber, Kalinko. Confit pot, Oggetto. Galvanised tray, stylist’s own