Mustard and Thyme Roast Poussins

Serves 4:

• 4 poussins (baby chickens), about 450-500 g each
• 2 heaped teaspoons of English mustard (or any other strong mustard)
• 2 tablespoons of crème fraîche
• 1 tablespoon of softened butter
• grated lemon zest from half a lemon
• 2 cloves of garlic, finely chopped or grated
• 10-15 sprigs of thyme, leaves picked and roughly chopped
• salt
• pepper
• some olive oil

Rinse the chickens and pat them dry with a kitchen towel.

In a bowl mix the mustard, butter and crème fraîche into a smooth paste.

Add the lemon zest, chopped thyme and garlic, season with salt and pepper.

Rub the poussins all over (also inside) with the mustard mixture and leave to marinate for a minimum of 2 hours, or even overnight (in a fridge).

If you’ve kept the baby chickens in a fridge take them out a good 30 min before baking.

Preheat the oven to 200 C fan.

Put the poussins in a baking dish, drizzle slightly with the olive oil and bake for 12-15 minutes.

Lower the temperature to 170 C fan and bake for further 30 minutes basting the chickens from time time. By that time they should be ready and golden dark in colour.

If the birds brown too quickly in the oven, cover them loosely with a sheet of an aluminium foil.

If you wish to bake the poussins with some potatoes: pre boil the potatoes first in salted water (leaving the skin on). They should be cooked half way through.

Drain the potatoes and let them cool slightly before handling.

Peel the potatoes and cut then in half or into quarters. Place the potatoes in the baking dish around and underneath the baby chickens. Season with some salt and pepper, drizzle with olive oil and bake all together as indicated above.

This dish is so wonderful served with a simple fresh tomato, thinly sliced shallot and parsley salad.