Roast Poussin with rhubarb

Poussin is a young chicken, which has a delicate flavor.

Preparation time: 25 minutes

Cooking time: 1 hour

Serves 2


Description: Roast Poussin with rhubarb

Roast Poussin with rhubarb

2 poussins, around 450g (1lb) each

3tbsp olive oil

3 rashers smoked streaky bacon, halved lengthways

2 small onions, quartered and separated

200g (7oz) rhubarb, trimmed and cut into 5cm (2in) pieces

50g (2oz) caster sugar

2.5cm (1in) root ginger, peeled and finely chopped

100ml (4fl oz) red wine

250ml (9fl oz) chicken stock

2tsp cornflour, mixed with 1tbsp water

1dsp quince, redcurrant or cranberry jelly

  1. Heat the oven to 200 C, 180 C fan, 400 F, gas 5. Rub poussin with 1tsp oil, season and place 3 rashers over each bird. Roast for 45 to 55 minutes.
  2. Meanwhile, toss the onions in the remaining oil, season; add to the poussins and roast for 20 minutes or until the edges are slightly caramelized. Remove from the oven, add the rhubarb, sugar and ginger and 4tbsp water Return to the oven and bake for 15 minutes or until the rhubarb is tender. Remove it all from the oven and cover with foil.
  3. Make the sauce; discard any fat and place the roasting tin over a direct flame, add the red wine and boil to reduce by half Add rhubarb juices and stock; bubble for a few minutes. Thicken with the cornflour, stirring continuously. Add the jelly and season. Place the poussins on warmed plates with 1tbsp rhubarb compote. Pour over sauce; serve the rest in a jug.

Per serving: 400 calories, 18g fat (4g saturated), 19g carbohydrate

Rhubarb and almond tart

Rhubarb has a tart flavor that mellows when cooked.

Preparation time: 30 minutes

Cooking time: 55 minutes

Serves 4 to 6

Easy/prepare ahead

Description: Rhubarb and almond tart

Rhubarb and almond tart


600g (1lb 5oz) rhubarb, cut into chunks

125g (41/2oz) caster sugar, plus extra for sprinkling

40g (11/2oz) butter, softened

3 free-range eggs, beaten

50g (2oz) ground almonds

40g (11/2oz) self-raising flour

1/2tsp almond essence

250g (9oz) all-butter puff pastry, rolled into a 28cm (11in) square little milk, to glaze

Icing sugar, to dust

You will need

20cm (8in) deep, round, loose-based tart tin

  1. Put the rhubarb in a pan with 50g (2oz) sugar and cook, stirring occasionally for 5 minutes, until it begins to soften. Remove from the heat; leave to cool.
  2. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Beat together the remaining sugar and the butter until pale and creamy. Gradually beat in the eggs; fold in the almonds, flour and almond essence. Drain the rhubarb.
  3. Line the tin with the pastry, leaving an overhang. Spoon in the almond mixture in equal dollops, and then top with the rhubarb. Fold the overhanging pastry over the rhubarb, glaze it with the milk and sprinkle over a little caster sugar. Bake in the oven for 50 to 55 minutes, until golden and cooked in the middle. Serve warm, dusted with icing sugar.

Per serving: 626-417 calories, 35-23g fat (14-9.5g saturated), and 68-45.5 g carbohydrate

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