- June 2014
- Serves 4
- Hands-on time 40 min, oven time 20-25 min, plus marinating
Break with picnic tradition with this poussin recipe, pepped up with spices and served with a preserved lemon and mint mayonnaise.
- 31.5g (5.3g saturated)
- 2.3g (0.6g sugars)
Please note: contains raw egg
You can use quail instead of poussins, roast for 15-20 minutes. Or roast a whole free-range chicken to shred at the picnic.
The poussins are good warm, too.
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