Ingredients

• 75ml/2½fl oz olive oil
• 75g/2½oz butter
• 1 poussin
• 3 large langoustines
• cooked
• 1 shallot
• chopped
• 1 garlic clove
• finely chopped
• ½ carrot
• chopped
• 75ml/2½fl oz brandy
• 75ml/2½fl oz dry white wine
• 200ml/7fl oz whipping cream
• 1 tsp tomato purée
• knob of butter
• 2 handfuls baby leaf spinach
• salt and freshly ground black pepper
• 2 baking potatoes
• 1 spring onion
• finely chopped
• 50g/1¾oz plain flour
• for dusting
• 50g/1¾oz butter

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes
• bake the potatoes for 50 minutes to 1 hour
• or until cooked and tender.
• Meanwhile
• heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes
• turning occasionally
• or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes
• or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg
• between the drumstick and the thigh
• is pierced with a skewer.
• Peel the langoustines
• separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside.
• Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads
• shallot
• garlic and carrot. Cook for 2 minutes
• then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream
• tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside.
• To make the potato cakes
• remove the flesh from the baked potato skins
• mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side.
• Meanwhile
• sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper.
• Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over.