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Piri-piri poussin with confit potatoes and charred salad

Fruit and vegetables

1 tbsp coriander seeds
5 garlic cloves, peeled and left whole
1 onion, diced
3 red chillies, roughly chopped
½ Scotch bonnet chilli, roughly chopped
2 garlic cloves, chopped
2cm/¾in fresh root ginger, peeled and roughly chopped
10g tomato purée
1 lemon, juice only
1 head garlic
2 thyme sprigs
1 rosemary sprig
2 Little Gem lettuces, cut in half
½ lemon, zest and juice
½ lime, zest and juice
½ orange, zest and juice
1 tbsp chopped fresh chives

Tins, packets and jars

1 tbsp dried chilli flakes
1 tbsp dried chilli flakes

Cooking ingredients

160g/5¾oz salt
1 tbsp ground black pepper
1 tbsp fennel seeds
2 tbsp olive oil
2 tbsp vegetable oil
pinch salt
1 tbsp coriander seeds, toasted and crushed
1 tbsp fennel seeds, toasted and crushed
1 tbsp smoked paprika
1 tbsp demerara sugar
1 tbsp white wine vinegar
2 litres/3½ pints vegetable oil
pinch smoked paprika
salt
50ml/2fl oz white wine vinegar
40g/1½ oz demerara sugar
splash sesame oil, to taste
100ml/3½fl oz vegetable or rapeseed oil
salt and freshly ground black pepper
handful dates, chopped

Dairy, eggs and chilled

2 free-range egg yolks

Meat, fish and poultry

2 poussins, spatchcocked

Other

2 tbsp white wine
1kg/2lb 4oz Pink Fir Apple potatoes, kept whole and scrubbed
100g/3½oz rendered beef fat

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