Roast Spatchcock poussin with chimmichurri, potato salad and slaw

• 2 Gressingham spatchcock salt and pepper poussin

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 190°C or 170°C fan, Gas mark 6
2. Remove Poussin from the pack and lay flat, skin-side up, on a baking tray. Roast for 40 minutes in the middle of the oven.
3. 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.
4. Mix all the slaw ingredients together, season with salt and pepper.
5. When cooked, let the poussin rest for 10 minutes.
6. To serve, on a chopping board cut the poussin in half along the breastbone. Dish up alongside the slaw and drizzled with the chimichurri.