- Preparation Time35 mins
- Cooking Time50 mins
Preheat the oven to 200°C/gas mark 6 and leave the bread slices out on a wire rack to dry a little. To spatchcock the poussin, get some strong, sharp scissors (or poultry shears) and cut down either side of the spine, take out the spine, then press down on the breast of the poussin to open it out flat. Cut the poussin in half. Put it into a small roasting tin; you can toss in the spine to give extra flavour for the dressing later.
Drizzle over one of the tablespoons of olive oil, sprinkle over the paprika and thyme sprigs and throw in the unpeeled garlic cloves. Roast for 30-40 minutes or until the poussin is reddish-gold on top, and cooked through.
Meanwhile, put the sultanas into a small pan with the vermouth (or white wine). Bring to a bubble on the hob, take off the heat and leave for about ten minutes - or, better still, leave to cool while the poussin is roasting.
Toast the pine nuts in a hot, dry frying pan until golden and put to one side. Slice the crusts off the bread and cut into croutons. Heat the remaining tablespoon olive oil in the frying pan and fry the croutons until golden and crisp. Remove to a plate.
Once the bird is cooked, take the tin out of the oven and let it stand for five to ten minutes. Discard the spine and burnt thyme. While you're waiting, you can arrange the salad leaves on a couple of plates.
Whisk together the Dijon mustard, salt, vinegar and three tablespoons of the cold-pressed rapeseed or extra-virgin olive oil in a bowl, then remove the poussin and garlic cloves to a board, add the juices from the roasting tin to the dressing, and whisk again. If you want to get every last bit of pan-flavour out, add a little hot water from a recently boiled kettle and swill out the pan before adding this, too, to the dressing, then whisk in the soused sultanas.
Sit each half poussin on top of the salad on the plates and add 2 garlic cloves (provided they don't look too burnt, though scorched and caramelly is good). Give the dressing one final whisk and pour it over, then strew with the toasted pine nuts, croutons and a few fresh sprigs of thyme.
Make ahead note:
Poussin can be spatchcocked 1 day ahead. Put in roasting tin and cover tightly with clingfilm. Store in fridge.
Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).
Slow cooked blade steak with beef & oyster sauce, carrots and turnip
Laphroaig Smoky French Martini
Laphroaig Islay on the Beach
Laphroaig Café Islay
Laphroaig Long Islay Spritz
Laphroaig Ginger Peat
Laphroaig Heated And Peated
Laphroaig Smoke And Spice
Laphroaig Heated Highball
Laphroaig Smoky Old Fashioned
Laphroaig Smoky Ginger
Laphroaig Old Peat
Broiled Porterhouse with Roasted Garlic and Lemon
Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce
Asparagus with Caramelised Shallots & Tarragon Mayonnaise
30 Minute Shepherd's Pie
Smoky Hot Scallops and Chives
Blue Cheese Steak Sandwich With The Works
The ultimate BLT burgers with honey treacle-glazed bacon, griddled lettuce and smoky tomato mayo
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Girl Meets Farm
Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.
Dinner In Napa
For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.
Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.
Eat Like A Local
Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet
Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.
Perfect Day In East Hampton
Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.
Local Food Heroes
Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.
Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.
Library Inaugural Drinks
Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.
Birthday Boat Party
Ina sets sail down the Hudson River to celebrate a friend's birthday. She brings portable food including hot smoked salmon, fresh dill sauce and carrot cake.
Surprise Italian Party
Ina is hosting a surprise dinner party with an Italian theme. She shares her dinner party knowledge and strategies, from menu planning to setting the scene.
Ina has a romantic plan for her wedding anniversary. Her menu includes crispy mustard chicken, creamy cheddar grits and chocolate peanut butter globs.
What's Cooking in Brooklyn
Ina makes a Southern-style breakfast of grits with ham and gravy at Seersucker Restaurant. Later, at Bien Cuit Bakery, she bakes perfect baguettes.
Cooking With Michael Symon
Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.
Fun In The City
Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.
Cooking With Tyler Florence
Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.
Best Barefoot Grilling
Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.
Cooking With Giada De Laurentiis
Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.
Welcome To Town Party
Ina throws a housewarming party with dishes including corn and avocado salad and tequila citrus chicken. Plus, she shares cheese and dessert platter tips.
Old New York
Ina learns from New York's food greatest by taking smoked salmon and bagel masterclass at a Jewish store and a steak lesson from a legendary butcher.