To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving.
To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered.
To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don’t overblend at this stage – you want to keep the dressing as vibrant as possible.
To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side.
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