Instructions: Grate the rind from the lemon and remove the leaves from the sprigs of rosemary.

Place in a large bowl with the white wine vinegar white wine crushed garlic cloves oregano and 4 tbsp oil from the antipasto artichokes.

Stir well.

Using a fork pierce the skin of the poussins in five or six places then season well with ground black pepper and the cayenne pepper.

Place birds breastside down in the bowl and spoon the marinade over.

Cover refrigerate overnight.

Halve or quarter the potatoes and boil in salted water on the boiling plate for 2 minutes.

Drain then toss in the remaining artichoke oil.

Roughly chop the pancetta.

Lift the poussins from the mannade and place breastside up in a large roasting tin.

Scatter the potatoes pancetta and artichokes around them and pour the marinade over.

Cook on the bottom runners of the roasting ovenfor 50 minutes then turn the tin round to ensure even cooking baste the birds and roast for a further 10 to 15 minutes or until golden and cooked through.

Remove the poussins and cut each in half lengthways; keep warm in the simmering oven.

Toss salad leaves with about 5 tbsp warm cooking juices.

Arrange leaves on warm plates then top with the potatoes pancetta artichokes and poussin halves.

Serve immediately.

Roosting poussms (baby chickens) in the fruity marinade gives a deliciously light main course dish

Serves 6

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