Roast Spatchcock poussin with chimmichurri, potato salad and slaw

• 2 Gressingham spatchcock salt and pepper poussin
• 1 tbsp light olive oil

Chimmichurri

• Small handful flat leaf parsley, roughly chopped
• Small handful coriander , roughly chopped
• 2 garlic cloves, peeled and finely chopped
• 1 red chilli, finely chopped
• 1 tbsp white wine vinegar
• 2 tbsp light olive oil
• Sea salt

Slaw

• Half small red cabbage, core moved, thinly sliced
• 1 carrot, peeled and grated
• 1 small white onion, peeled, thinly sliced
• Juice of 1 lemon
• 2 tbsp light olive oil
• 1 tsp white wine vinegar

1. Pre heat oven to 200c or 180c fan, gas mark 6
2. Prepare the chimichurri which can be done up to a day ahead . Mix all the ingredients together, season with sea salt, set aside or refrigerate.
3. Simmer the potatoes in boiling salted water for 10 mins until tender. Drain.
4. Mix all the slaw ingredients together, season with salt and pepper.
5. Place a large frying pan onto a low to medium heat. Add in oil and when hot carefully lay the poussin in breast side down until coloured, approx 6-8 mins . Turn the poussin over to seal . Cook for 2 mins. Transfer to a roasting tray and place in the oven for 20 mins. Remove from the oven and rest in warm place for 10 mins.
6. In a mixing bowl put in all ingredients for potato salad (cut some of the larger potatoes in half ) and mix well. Season.
7. Place slaw and potato salad into serving bowls and the chimmichurri into a ramekin.
8. On a chopping board cut the poussin in half along the breast bone. Place everything into the middle of the table. Drizzle any poussin juices over the bird and a spoon of chimmichurri.