Spatchcock poussin with chorizo potatoes, braised gem lettuce and mustard dressing

Marinate the poussin the day before you want to serve the dish. Combine the dry marinade ingredients in a small bowl, then mix through the rapeseed oil and garlic

Massage the spice mix evenly into the poussin, including under the legs and wings. Marinate for at least 30-45 minutes, but ideally 24 hours in the fridge

The next day, preheat the oven to 180°C

Start by steaming the potatoes. In a large deep pan, pour in enough water to come up just below the base of a steamer basket that fits inside. Bring to a simmer, then place the potatoes in the steamer and steam for 8-10 minutes until just cooked but still al dente

Transfer the potatoes to a board and, using the side of a knife or a spatula, gently crush the potatoes keeping them whole but exposing their insides. Set aside

Discard the water and wipe out the pan, then return it to a high heat. Add 20g of the oil, and just before it begins to smoke, season the poussin all over with salt and carefully lower it into the pan, skin-side down. Once the skin starts to turn golden brown, add 20g of the butter and allow it to brown. Turn down the heat and cook the poussin for around 6 minutes on each side, basting regularly. Remove the bird to a tray, pour over the brown butter and set aside

Place the pan back on the heat and, once hot, add the remaining oil and butter. Add the garlic and onions and cook for 2-3 minutes, until softened and starting to colour

Lower the heat to medium and add the chorizo, along with the crushed potatoes. Sauté until the chorizo fat renders and everything becomes crisp

Place the poussin on top skin-side up and transfer to the oven to roast for 8 minutes

Remove the poussin to a tray and transfer the veg to a bowl (or small pan) with a slotted spoon. Pour the roasting juices into a bowl. Keep everything in a warm place

For the final time, wipe out the pan and return it to the heat with a tablespoon of oil. Sear the lettuces cut-side down until lightly coloured then add the butter and cook until deep golden brown all over, about 3 minutes, basting constantly

Add the white wine and reduce it by half, then add the resting juices back into the pan – as the liquid reduces, it will emulsify and create a dressing. Place the poussin back into the pan, baste, then return to the oven to bake for a final 5 minutes

Meanwhile, for the mustard dressing, whisk together the English mustard, white wine vinegar and rapeseed oil, then stir through the mint, chives and parsley

Fold the chopped herbs through the chorizo potatoes

To serve, divide the crispy potatoes between two plates. Coat the lettuce in a little of the sauce from the pan, then place next to the potatoes. Cut the poussin in half and divide between the plates on top of the potatoes. Dress with the English mustard dressing and serve