less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the whole roast poussin
- 50g/1¾oz unsalted butter, softened
- 2 poussins, approx. 500g/1lb 2oz each
- 2 bay leaves
- 1 head garlic, cut in half
- 1 bunch thyme
- salt and freshly ground black pepper
For the roasted vegetables
- 3 heritage carrots, cut into bite-size pieces
- 3 round shallots, halved
- ¼ Savoy cabbage, cut into wedges
- 1 leek, cut into bite-size pieces
- ½ fennel bulb, cut into bite-size pieces
- dash olive oil
- 1–2 tsp red wine vinegar
- 2 garlic cloves, crushed
- 1 tbsp thyme leaves
For the anchoïade dressing
- 2 banana shallots, roughly chopped
- 50g/1¾oz salted anchovies
- 3-4 garlic cloves, roughly chopped
- 120ml/4fl oz olive oil
- 2 tsp red wine vinegar
- handful flat-leaf parsley
To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving.
To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered.
To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don’t overblend at this stage – you want to keep the dressing as vibrant as possible.
To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side.