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Herb and chilli poussin simple but sensational

Herb and chilli poussin is a sensational summery dish

Anyone looking for an inspirational recipe that is also simple to put together could try cooking poussins with herbs and chilli.

Food writer and photographer Linda Tubby shared the recipe with the Daily Mail, and suggested it is ideal to use when entertaining guests.

She recommended removing the backbones of the required number of birds and seasoning the underside in preparation to cook.

Ms Tubby, whose work regularly appears in magazines for Waitrose, Sainsbury's and the Times among others, then proposed stuffing with a mixture of garlic, basil, parsley, chilli and a small amount of oil.

Finally, she advised drizzling with oil and roasting for up to 40 minutes before serving.

If roasting is not to your taste, she offered barbecuing as an alternative that offers a slightly different flavour.

A former fashion designer, Ms Tubby has stylised images of food for cookbooks by celebrity chefs such as James Martin as well as themed volumes such as Herbs and The Sausage Book.

Related Products: Sea Salt, Cracked Black Pepper, Basil, Parsley, Chilli Sauce

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