For the pickle mix


  • STEP 1

    Make the marinade for the poussins. In a large bowl, mix together the chilli flakes, herbs, garlic, olive oil, lemon zest and 1 tsp salt, and whisk well. Lay the poussins in the mixture, and give them a good toss to make sure they’re well coated. Cover the bowl with cling film, then chill in the fridge for 4 hrs or overnight.

  • STEP 2

    To make the pickling liquor, put the vinegar, sugar, peppercorns, spices, garlic and a pinch of salt in a saucepan. Bring to the boil and simmer for 3 mins, then remove the pan from the heat and leave to cool.

  • STEP 3

    Heat oven to 160C/140C fan/ gas 3. Heat a heavy-based, ovenproof frying pan over a low heat. Remove the poussins from the marinade and pat dry with kitchen paper, making sure you wipe off the garlic slices as these will burn. Add a little splash of vegetable oil to the pan. Put both poussins in the pan, breast-side down, and gently colour for 8-10mins – they will become quite a dark colour, but don’t be scared as this is all flavour. Put the pan in the oven for a further 10 mins.

  • STEP 4

    Meanwhile, prepare the radishes. Depending on the size or shape, you can leave them whole, halve them, or slice thinly. If your radishes have tops, reserve them to finish the dish – they have loads of flavour and will add a real kick. Put the radishes in a small bowl with the shallots, then strain over the pickling liquour, toss well and leave for 10 mins.

  • STEP 5

    Remove the poussins from the oven, drizzle over a little olive oil and add a sprinkle of flaky salt. Serve with the radishes and a good spoonful of spiced salad cream (see recipe, above right). Finish with the radish tops, if you like.

Goes well with


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