Roast Spatchcock poussin with chimmichurri, potato salad and slaw Recipe · Gressingham

Ingredients

• 2 Gressingham spatchcock salt and pepper poussin
• Small handful flat leaf parsley, roughly chopped
• Small handful coriander, roughly chopped
• 2 garlic cloves, peeled and finely chopped
• 1 red chilli, finely chopped
• 1 tbsp white wine vinegar
• 2 tbsp light olive oil
• Sea salt
• Half small red cabbage, core moved, thinly sliced
• 1 carrot, peeled and grated
• 1 small white onion, peeled, thinly sliced
• Juice of 1 lemon
• 1 tsp white wine vinegar