Pan roasted Poussin with parsnip and chorizo

Ingredients
2 x poussin boned (skin on)
300g/10½oz spinach
300g/10½oz grated parmesan
2 egg yolks
2 chorizo (size of a largish sausage!)
100ml/3½fl oz olive oil
1 tbsp chopped parsley (optional)
2 parsnips
4 halves of semi dried tomatoes
1 tbsp chopped chives
salt and pepper
150ml/¼pt cream
150ml/¼pt milk

METHOD
1. Cook the spinach in salted boiling water for 30 seconds.
2. Drain the spinach and thicken with the 2 egg yolks and the parmesan cheese.
3. Stuff the poussin breasts, legs and thighs with a little cooked spinach mixture.
4. Slice one chorizo into thin slices and fry until crispy.
5. Add olive oil to the other chorizo and fry. When the fat starts to come out of the chorizo pass through a sieve - and throw away the chorizo left in the sieve.
6. Peel the parsnips and using only the thin ends sliced and deep fry until crispy.
7. Cook the remaining parsnip in a little butter and water.
8. Put the parsnips in a blender with the cream and purée.
9. Season the poussin with salt and pepper on both sides.
10. Fry the poussin in a heated frying pan until gently golden on both sides (10 minutes).
11. Season poussin when removed from frying pan.

To Serve
1. Pour a pool of the puréed parsnip in the centre of the plate.
2. Place the remaining grilled chorizo and crispy parsnip around the puréed parsnip.
3. Place the half a poussin on top of the creamed parsnip (thigh, leg and breast)
4. Top this with a half a semi dried tomato and drizzle with chorizo oil and decorate with parsley.

Barbecued Poussin with Apple Juice and Fennel Marinade

• 4 Poussin (1 lb. each)
• 1 cup apple juice
• 2 tablespoons lemon juice
• 2 tablespoons salad oil
• 1 tablespoon crushed fennel seeds of caraway seeds

1. Remove necks and giblets; reserve for other uses. With poultry shears or a knife, split each squab lengthwise along one side of backbone. Place birds, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie reasonably flat. Rinse birds, pat dry, and place in a large heavy-duty plastic bag.
2. In a small bowl, combine apple juice, lemon juice, oil, and fennel seeds. Pour into bag over birds. Seal bag securely, rotate to distribute marinade, and place in a shallow baking pan. Refrigerate for at least 4 hours or until next day, turning bag over several times.
3. Lift birds from marinade and drain briefly, reserving marinade. Arrange birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. During cooking, baste birds with marinade and turn often.
4. Cook poussin until skin is browned and breast meat is cooked through, but still pink near bone; cut to test (15 to 20 minutes)

Grilled Poussin with Two Mustard Sauce

• 6 Poussin split

red wine marinade

• red wine marinade:
• 1-1/2 cup extra virgin olive oil
• 3 garlic cloves, minced
• 3/4 cup dry wine
• 1 teaspoon ground black pepper

Two-mustard sauce

• two-mustard sauce:
• 1-1/2 cups heavy cream
• 2 garlic cloves, minced
• 3 tablespoons Dijon mustard
• 2 tablespoons coarse-ground prepared mustard
• salt and pepper to taste

1. Place the birds in a shallow non-aluminum pan, pour the marinade over, and turn the birds to coat evenly. Cover and marinade overnight in the refrigerator or for 2 hours at room temperature, turning occasionally.
2. Make the sauce: Place the cream and garlic in a large saucepan. Bring to a boil over high heat, stirring constantly to prevent the cream from boiling over. When the cream is reduced by about half and is thick enough to coat the back of a spoon, stir in the two mustards and mix well.
3. Prepare a fire in an open grill. When the coals are medium hot, place the birds skin side down, on the grill. Cook, turning once, until the skin is golden brown and the juices run clear when the underside is pierced with a fork, about 7 to 9 minutes per side. Remove from the grill and let rest 5 minutes before serving. Serve with sauce

Thai Spiced Spatchcock Poussin

INGREDIENTS
2 tsp Schwartz Thai 7 Spice Stir-Fry Seasoning
1 tbsp toasted sesame oil
1 tbsp clear honey
1 tsp Bart Fresh Ginger in Sunflower Oil
½ lime
450g pack Waitrose Fresh British Spatchcock Poussin

1. Preheat the oven to 190C, gas mark 5. Mix together the Thai spice, oil, honey, ginger and a squeeze of lime juice. Rub or spoon the mixture over the poussin and place in a roasting tin.
2. Cook the poussin according to the pack instructions until cooked through and the juices run clear. Cut in half and serve with steamed tenderstem broccoli and mashed potato with 1-2 teaspoons of red Thai curry paste stirred through.

Cook's tips
If you have time, cover the poussin and leave to marinate in the spice rub for 20-30 minutes, or overnight in the fridge before cooking.