- 4 poussin
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 4 tbsp medium or dry sherry
Heat oven to 190C/fan 170C/gas 5. Put the poussin in a roasting tin, drizzle with the oil, sprinkle over the oregano and season with some salt and pepper.
Roast for 15 mins, then add the zest from one of the oranges, then squeeze the juice from both. Sprinkle over the birds with the sherry. Return to the oven and roast for a further 20-25 mins.