Caraway Spatchcock Poussin with Bitter Greens

2 large or 4 small poussins
175g (6oz) Dijon mustard
2½ tbs Schwartz Caraway Seed
450g (1lb) corn on the cob (approx. 2 large)
2 radicchio hearts
20 celery leaves
75g (3oz) rocket
2 tbs oil
1 tbs white wine vinegar
Schwartz Sea Salt and Black Pepper to season

Step 1

Pre-heat the oven to 170°, 325°F, Gas Mark 3.



Step 2

To spatchcock the poussin, place a sharp knife in the bottom of the poussin cavity, make a slit across the length of the cavity and flatten the bird. Repeat with each of the poussins and place on a baking tray.



Step 3

Using a brush, baste the birds with the mustard (reserving 1 tbs of the mustard for use later). Sprinkle the birds with 2 tbs of the Caraway Seed, then cook in the oven for 40 minutes. Remove from the oven and place under a low grill for a further 10 minutes, turning occasionally.



Step 4

Meanwhile, place the corn on the cobs in a pan of salted boiling water and cook for 10 minutes. Drain and run under cold water to cool.



Step 5

Remove the corn kernels from the cob with a sharp knife and transfer to a blender along with the remaining 1 tbs mustard and ½ tbs Caraway Seed. Season well and blend until a fine paste is formed.



Step 6

Break the leaves from the radicchio hearts and transfer to a bowl along with the celery leaves and rocket. Combine the oil with the white wine vinegar, season and pour over the salad leaves, toss to coat thoroughly.



Step 7

Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn purée.