- 1 large tropea onion/ 1/2 red onion, very finely sliced
- 1 small clove garlic, finely chopped
- 2 small globe artichokes, peeled, choked and trimmed, cut into 1cm wedges
- a good splash of white wine
- a generous handful of fresh peas
- a generous handful of broad beans
- 150ml chicken or vegetable stock
- 2-3 slices prosciutto
- handful fresh mint, roughly chopped
- good olive oil
Lemon and Thyme Poussin
- 1 poussin, cut down the back and flattened
- 4 sprigs of thyme, roughly chopped
- squeeze lemon juice
- 2 cloves garlic, smashed
- black pepper
- olive oil
Begin the day before with the poussin. Combine all the ingredients and rub over the bird, seasoning well with salt and fresh black pepper. Place into a sealable bag or into a tupperware to marinate overnight.
On the day, preheat your oven to 170C Fan/190 Electric/Gas Mark 3
Remove the poussin from the bag/container, place breast side down onto a baking tray. Roast for 30-35 minutes before turning over and finishing on its back. It’s ready when the leg bone turns easily when twisted – it shouldn’t take longer than 40-45 minutes. Remove from the oven and rest breast side down somewhere warm for at least 10 minutes.
Begin by melting a knob of butter and a splash of olive oil in a small heavy based saucepan over a medium heat. Add the onions and reduce the heat to low, sweating very gently for 10 minutes until soft without any colour. Add the garlic and cook out for 2 minutes. Season with a little bit of salt.
Next add the artichokes and stir through until they start to sizzle. Add your white wine and cover with a piece of parchment paper resting on top of the artichokes to form a paper lid (cartouche). Simmer gently until just becoming tender (about 5 minutes), then add the broad beans, peas, and enough stock to just cover the beans, peas and artichokes.
Arrange the prosciutto in a flat layer on top of the vignole, and cover once more with the cartouche. Simmer gently until the artichokes are fully tender (another 10 minutes or so). The stock will have mostly cooked away but the vignole should still be a bit wet.
Stir through to combine the prosciutto with the vegetables and add the mint. Adjust seasoning if necessary, finish with freshly ground black pepper and some of your best olive oil.
Serve with the rested poussin.