• 4 poussins
  • 4 tablespoons olive oil
  • 4 stems rosemary
  • 1 large orange, cut into 8 wedges
  • 2 red onions, cut into wedges
  • 100 g (3½ oz) marinated green and black olives
  • 2 small fennel bulbs, thickly sliced
  • 4 rashers smoked back bacon
  • 300 ml (½ pint) chicken stock (see page 10)
  • salt and pepper

Put the poussins into a large roasting tin, drizzle each with ½ tablespoon of oil, then sprinkle with seasoning and the leaves torn from the rosemary stems.

Squeeze the juice from the orange wedges over the top, then put a wedge inside each poussin, adding the rest to the roasting tin with the onion wedges, olives and fennel.

Drape the bacon over the poussin breasts, pour the stock into the base of the roasting tin and drizzle the remaining oil over the vegetables.

Roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 50 minutes, basting and turning the vegetables once during cooking until golden brown and the chicken cooked when tested (see page 11). Transfer to serving plates and serve with warm bread to mop up the pan juices.

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