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Roast poussin with anchoiade
Fruit and vegetables
1 head
garlic
, cut in half
1 bunch
thyme
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
2
garlic
cloves, crushed
1 tbsp
thyme
leaves
2 banana
shallots
, roughly chopped
3-4
garlic
cloves, roughly chopped
handful flat-leaf
parsley
1 bunch
watercress
Tins, packets and jars
50g/1¾oz salted
anchovies
Cooking ingredients
2
bay leaves
salt and freshly ground
black pepper
dash
olive oil
1–2 tsp
red wine vinegar
120ml/4fl oz
olive oil
2 tsp
red wine vinegar
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
, softened
Meat, fish and poultry
2
poussins
, approx. 500g/1lb 2oz each
Back to recipe
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