RECIPE TEMPLATE

(Serves two) Ingredients 1 Poussin 2 Courgettes (Zucchini) 1 Carrot 6 Spring Onions 400g Chorizo 1 Ciabatta Olives (stuffed with Pimentos) Feta Cheese Tamed Jalapeños 1/2 Lime Smoked Paprika Sea Salt Fresh Ground Pepper	Instructions MAKING THE STUFFING 1.Set the oven to the max (240C) 2. While the oven is heating up, cut two slices ciabatta thinly and place in the oven to dry out. DON'T FORGET THEY ARE THERE. This is for breadcrumbs for the stuffing. 3. Chop the chorizo, olives, jalapenos and spring onions into smallest pieces. 4. Drizzle olive oil into a small frypan and chuck the chorizo in first on medium heat. Cook gently about 2-3 minutes while stirring. The chorizo will generate a lot of oil. Chuck in the olives, then the jalapenos, and finally the spring onions for 1 minute. Drizzle juice of half a lime onto the mixture and turn off the heat. 5.In the meantime (ITM) check out the ciabatta and see if it is dried out and golden brown. I ready take it out and crunch into breadcrumbs using a pestle and mortar.  Season with a pinch of sea salt and pepper. 6. Allow the  mixture to cool. Crumble the feta but do not combine yet. PREPARING THE POUSSIN 1. Remove the end of the legs. 2. Lay the poussin with the breast side up, and using your biggest knife, cut in half down the middle of the breastbone. Force will be required to do this.