Grilled Poussin with Chicory Salad, Anchovies and Pine Nuts Recipe - Great British Chefs

Ingredients

• 2 poussin, approx. 400–500g each
• sea salt, to season
• olive oil
• 1l double chicken stock, unseasoned
• 1 handful of fresh thyme
• 30g of pine nuts
• 1 red chicory, cut into bite-size pieces
• 1 green chicory, cut into bite-size pieces
• 8 anchovy fillets, torn into bite-size pieces
• 1/2 red chilli, finely sliced (adjust heat to preference)
• 8 sprigs of fresh thyme, leaves picked
• 10 basil leaves, torn
• 10 perilla leaves, torn
• 3 tbsp of extra virgin olive oil
• 1 tbsp of red wine vinegar
• sea salt, to taste