Lemon and saffron poussin, broad bean rice and herb frittata

Preparation method

1. For the yoghurt quenelles, tip the yoghurt into a muslin-lined sieve over a bowl. Transfer to the fridge and leave to drain for at least three hours, or overnight. Season with salt and freshly ground black pepper, and mix through dried dill or mint and diced cucumber, if using. Shape into quenelles using two spoons (alternatively roll into small balls using your hands). St aside on a plate until ready to serve.

2. For the roasted garlic bulbs, preheat the oven to 180C/350F/gas 4.

3. Slice the bottom quarter (the hairy root end) off the garlic and discard. Place the remaining garlic in a small roasting tin and roast in the oven for 15-20 minutes until soft on the inside and crisp and golden on the outside. Set aside.

4. For the rice, put the broad beans in a large heatproof bowl, cover with boiling water and leave for 10 minutes to defrost. Drain the beans then remove the outer grey skin from each bean. Split each broad bean in half and set aside.

5. Bring a large pan of water to the boil with one tablespoon of salt. Drain the soaked rice then tip the rice into the pan of boiling water. Boil for 5-8 minutes then add the broad beans and cook for further two minutes. The rice should be al dente (firm to the bite, but not too hard in the middle). Stir in the dried dill then drain immediately.

6. Pour one litre of cold water into the rice pan and pour this over the drained rice, all in one go, to ensure the grains are separated.

7. Heat half the oil and butter in a large, lidded pan with 100ml/3½fl oz of water and a small pinch of the saffron. Spoon some of the drained rice into the pan, followed by some of the fresh dill and saffron, repeat in layers. Once all the rice and dill has been layered in the pan, put the lid on and bring to steam over a medium heat.

8. As soon as it starts to steam, turn the heat to its lowest setting. Remove the lid and wrap in a tea towel then use to cover the pan tightly (make sure the ends of the tea towel are tied on top of the lid so they won't catch the heat). Leave for 30-40 minutes, without removing the lid.

9. Add the remaining oil and butter, cover and leave for a further 15-20 minutes, or until the rice is cooked through.

10. For the poussins, preheat the oven to 190C/375F/Gas 5.

11. Put a sprig of parsley, a lemon quarter and an onion half into the cavity of each poussin and season with salt and freshly ground black pepper.

12. Heat the butter and oil in a large frying pan and brown the poussins on all sides over a medium-high heat (you may need to do this in two batches). Transfer the poussins to a deep roasting tin.

13. Add the diced onions to the same frying pan and fry for 5-6 minutes over a medium heat until softened and golden. Stir in the tomato purée and cook for two minutes, then pour in the stock or water and bring to the boil.

14. Add half of the lemon and lime juice and all of the turmeric and saffron water to the boiling stock. Taste, adding the rest of the lemon and lime juice to give a sharp sauce. Pour the boiling stock over the poussins and add the remaining parsley. Cover with foil and cook in the oven for 30-40 minutes. remove from the oven and increase the temperature to 200C/400F/Gas 6.

15. Carefully pour off the cooking liquor and strain through a sieve into a clean saucepan. Return the poussins to the oven for five minutes to brown, then remove and rest for 5-10 minutes in a warm place.

16. Boil the cooking liquor over a high heat for five minutes, or until reduced to a rich sauce consistency.

17. For the herb frittata, place the lettuce, fenugreek (if using), dill, parsley and spring onions in a food processor with the turmeric, dried dill, flour and eggs. Season with salt and freshly ground black pepper and blend until well combined.

18. Heat the oil and butter in a large, deep frying pan with a lid over a medium heat. Pour the egg mixture into the centre of the pan and spread it to the sides (it should come about two-thirds up the sides of the frying pan). Place a lid on tightly and cook over a low heat until set in the middle and brown underneath (about 5-10 minutes). Carefully flip the frittata (you might find it easier to turn it out onto a plate first) and cook for a further 2-3 minutes until browned on both sides. Cut into squares or wedges before serving.

19. To serve, cut the rested poussin into bite-size pieces and place on a warm serving plates with a spoonful of rice. Place a slice of frittata on the other side. Add quenelles of seasoned yoghurt. Garnish with roasted garlic and wedges of lemon. Pour the reduced sauce over the poussin and serve.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4