Tender and succulent whole baby chickens, oven cooked and finished under the grill, then served with a sweetcorn and mustard sauce flavoured with Caraway Seed.
Pre-heat the oven to 170°, 325°F, Gas Mark 3.
To spatchcock the poussin, place a sharp knife in the bottom of the poussin cavity, make a slit across the length of the cavity and flatten the bird. Repeat with each of the poussins and place on a baking tray.
Using a brush, baste the birds with the mustard (reserving 1 tbs of the mustard for use later). Sprinkle the birds with 2 tbs of the Caraway Seed, then cook in the oven for 40 minutes. Remove from the oven and place under a low grill for a further 10 minutes, turning occasionally.
Meanwhile, place the corn on the cobs in a pan of salted boiling water and cook for 10 minutes. Drain and run under cold water to cool.
Remove the corn kernels from the cob with a sharp knife and transfer to a blender along with the remaining 1 tbs mustard and ½ tbs Caraway Seed. Season well and blend until a fine paste is formed.
Break the leaves from the radicchio hearts and transfer to a bowl along with the celery leaves and rocket. Combine the oil with the white wine vinegar, season and pour over the salad leaves, toss to coat thoroughly.
Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn purée.