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 …
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer leaves trimmed and cut lengthwise into quarters 100g/3½oz Tardivo radicchio or chicory, outer leaves trimmed and cut …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poussin 400ml tin coconut milk 2 lemongrass stalks, finely chopped 5 garlic cloves, finely sliced 2 tsp ground turmeric 1 tsp grated fresh root ginger 1 tbsp finely chopped fresh coriander stalks 1 tbsp brown sugar 1–2 tbsp …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the poussin 1 poussin, spatchcocked 4 tbsp olive oil ½ tsp ground cumin 1 tsp garlic powder ½ tsp hot smoked paprika …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 An indulgent dish of tender young chicken and langoustines in a creamy, boozy sauce. Perfect for a romantic supper …
Preparation time 1-2 hours Cooking time 10 to 30 mins Serves Serves 2 Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. By Tom Kerridge From …
