Roast poussin with anchoiade recipe
 Tiny poussins are served with garlicky roast vegetables and a dressing made with the flavours of the classic Provençal anchovy dip, anchoïade. You will need a food processor or blender to make this recipe. 50g/1¾oz unsalted butter, softened2 poussins, approx. 500g/1lb 2oz each2 bay leaves 1 head garlic, cut in half1 bunch thyme salt and freshly ground black pepper 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 3 heritage carrots, cut into bite-size pieces3 round shallots, halved¼ Savoy cabbage, cut into wedges1 leek, cut into bite-size pieces½ fennel bulb, cut into bite-size piecesdash olive oil 1–2 tsp red wine vinegar 2 garlic cloves, crushed1 tbsp thyme leaves 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 2 banana shallots, roughly chopped50g/1¾oz salted anchovies 3-4 garlic cloves, roughly chopped120ml/4fl oz olive oil2 tsp red wine vinegarhandful flat-leaf parsley 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 1 bunch watercress 1 bunch watercress Method 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. 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 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 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 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. 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.