Spatchcocked Poussin with Red Wine Sauce on a Port Salut Rosti

For the poussin:

1 No. 5 poussin, spatchcocked

2 tbsp. olive oil

Salt and freshly ground black pepper

For the sauce:

2 glasses red wine

1 beef stock cube, crumbled

15gr unsalted butter

For the rosti:

1 small baking potato, peeled and grated

2 tsp. olive oil

55gr Port Salut cheese, grated

Salt and freshly ground black pepper

• Preheat the oven to 220  C.

• Heat the oil in a medium oven proof frying pan over a high heat.

• Season prepared poussin, then place in the hot pan.

• Transfer the poussin to the oven and roast for 12 – 14 minutes.

• In a small saucepan, gently bring the red wine to a simmer.

• Stir the stock cube into the red wine and reduce for 6-8 minutes.

• Place the grated potato in a clean tea-towel then over a bowl or the sink, squeeze out as much excess water as possible. Season.

• Heat oil for the rosti in a small ovenproof frying pan. Fry the grated potato for 1-2 minutes on each side.

• Top the potato with the cheese and transfer to the oven for 2-3 minutes or until melted and golden.

• Remove the poussin from the oven and fry for a further 2-3 minutes to brown.

• Add the butter to the sauce and swirl the pan until well combined and glossy. Serve the poussin on the rosti and pour over the red wine sauce.

• Serves 1.