Roast poussin with anchoiade

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

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 serve

  • 1 bunch watercress