Grilled poussin with spiced tomato sauce recipe
 Roasted poussin served with chargrilled lettuce and a hot tomato sauce. For an impressive date night that takes less than 30 minutes. 1 spatchcock poussinfreshly ground black pepper 1 spatchcock poussin freshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded2 Little Gem lettuces, cut into quatersfreshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded 2 Little Gem lettuces, cut into quaters freshly ground black pepper 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil2 garlic cloves, crushed2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped1 tbsp chopped fresh chives1 tbsp chopped fresh tarragon 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil 2 garlic cloves, crushed 2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped 1 tbsp chopped fresh chives 1 tbsp chopped fresh tarragon Method To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin.