Ingredients

• 3 tbsp shallots
• finely chopped
• 6 tbsp flat leaf parsley
• finely chopped
• 2 jalapeño chillies
• roughly chopped
• 2 tbsp chopped fresh oregano
• ½ bunch fresh chives
• finely chopped
• 2 tbsp sherry vinegar
• 2 tbsp olive oil
• splash Tabasco sauce
• ½ lemon
• juiced
• 2 lemons
• halved
• 4 poussin
• spatchcocked
• 3 celery stalks
• peeled into ribbons
• 150g/5oz walnuts
• 100g/3½oz Stilton
• crumbled
• 50g/2oz flatleaf parsley leaves
• handful celery leaves (the yellow leaves from centre of the celery head)
• 110ml/4fl oz crème fraîche
• 50g/2oz honey
• 1 tbsp sherry vinegar
• 200g/7oz mayonnaise

Directions

• Mix the shallots
• parsley
• chillies
• oregano and chives together in a bowl. Stir in the vinegar
• olive oil
• Tabasco sauce and lemon juice.
• Preheat the grill to medium-high.
• Heat an ovenproof griddle pan until hot. Place the poussins and lemon halves onto the griddle pan and fry for 2-3 minutes on each side
• or until golden-brown on both sides.
• Transfer to the grill and cook for for 8-10 minutes
• or until cooked through. Squeeze the roasted lemon halves over the poussins (take care as the lemon halves will be hot).
• For the walnut salad
• mix the celery
• walnuts
• stilton
• parsley and celery leaves together in a bowl.
• Whisk the crème fraîche
• honey
• vinegar and mayonnaise together in a bowl until smooth. Add the dressing to the salad and mix until well combined.
• Mix the salad with enough of the dressing to coat.
• To serve
• place the poussin onto a serving plate
• drizzle over the sauce and spoon the salad alongside.