Serves eight
leaves from 4 sprigs rosemary, chopped
2 tbsp dried oregano
12 tbsp olive oil
juice of 1 large lemon
1-1½ tbsp dried chilli flakes
8 poussins
For the beans
4 tbsp olive oil
125g (4½oz) coarse country bread, torn into small pieces
35g (1¼oz) raisins
35g (1¼oz) pine nuts
4 cloves garlic, finely sliced
4 cured anchovies, chopped
700g (1lb 9oz) green beans, topped but not tailed
juice of ½ lemon
about 4 tbsp extra-virgin olive oil
leaves from 8 sprigs mint
For the poussins, mix the herbs, oil, lemon and chilli with some freshly ground pepper. Pour this over the poussins and rub it in, inside and out. Cover with clingfilm and leave in the fridge to marinate for a couple of hours, turning every so often.
Preheat the oven to 190°C/375°F/gas mark 5 and lift the poussins out of the marinade. If there is any left, baste them with it during the cooking. Season the birds with sea salt and roast for 50 minutes. Check that they are completely cooked – if you pierce the thigh the juices that run out should be clear with no trace of pink. Cover with foil, insulate with towels and leave to rest for 20 minutes.
For the beans, heat 3 tbsp of the olive oil in a frying-pan and sauté the bread until it is golden on all sides. Add the last tablespoon of oil and stir in the raisins, pine nuts, garlic and anchovies. Allow the pine nuts to toast and press the anchovies to break them up. Take off the heat – the mixture should stay warm.
Cook the beans in boiling salted water until just tender, but still al dente. Drain them, then toss in a serving-bowl with the lemon, extra-virgin olive oil and some seasoning. Gently stir in the breadcrumb mix and the torn mint leaves.
Serve the poussins with the beans. You don't need potatoes with this, but you could offer more bread.
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