- 3 tbsp shallots, finely chopped
- 6 tbsp flat leaf parsley, finely chopped
- 2 jalapeño chillies, roughly chopped
- 2 tbsp chopped fresh oregano
- ½ bunch fresh chives, finely chopped
- 2 tbsp sherry vinegar
- 2 tbsp olive oil
- splash Tabasco sauce
- ½ lemon, juiced
- 2 lemons, halved
- 4 poussin, spatchcocked
- 3 celery stalks, peeled into ribbons
- 150g/5oz walnuts
- 100g/3½oz Stilton, crumbled
- 50g/2oz flatleaf parsley leaves
- handful celery leaves (the yellow leaves from centre of the celery head)
- 110ml/4fl oz crème fraîche
- 50g/2oz honey
- 1 tbsp sherry vinegar
- 200g/7oz mayonnaise
- Mix the shallots, parsley, chillies, oregano and chives together in a bowl. Stir in the vinegar, olive oil, Tabasco sauce and lemon juice.
- Preheat the grill to medium-high.
- Heat an ovenproof griddle pan until hot. Place the poussins and lemon halves onto the griddle pan and fry for 2-3 minutes on each side, or until golden-brown on both sides.
- Transfer to the grill and cook for for 8-10 minutes, or until cooked through. Squeeze the roasted lemon halves over the poussins (take care as the lemon halves will be hot).
- For the walnut salad, mix the celery, walnuts, stilton, parsley and celery leaves together in a bowl.
- Whisk the crème fraîche, honey, vinegar and mayonnaise together in a bowl until smooth. Add the dressing to the salad and mix until well combined.
- Mix the salad with enough of the dressing to coat.
- To serve, place the poussin onto a serving plate, drizzle over the sauce and spoon the salad alongside.