Anyway moving on from the lack of sleep, last weekend I made a Mini Roast just for me. I love the experience of a roast and I do think its worth doing with smaller birds just for one, plus I had plenty of leftovers for a chicken sandwich and I made stock from the bones, no waste here! This was an adapted version from Nigella Express and I apologise for the strange picture, I was hungry and ate the skin before taking the picture!
Roast Poussin with Sweet Potato (adapted from Nigella Express)
2 tbsp garlic oil or wok oil (or use a blend of vegetable oil, sesame oil and crushed garlic)
1 sweet potato, skin on
¼ tsp ground cumin (I used Paprika instead of Cumin)
¼ tsp ground cinnamon
large bunch watercress
squeeze lime juice, to taste
salt and freshly ground black pepper
Preheat the oven to 220C/425F/Gas 7.
Place the birds into a baking dish or deep baking tray and drizzle over one tablespoon of the oil.
Cut the unpeeled sweet potatoes into 5cm/2in cubes and place them into another baking dish.
Drizzle over the remaining tablespoon of oil and sprinkle over the ground cumin and cinnamon. Gently shake the tin to combine the ingredients.
Transfer both the poussins and the sweet potatoes to the oven and roast for 45 minutes, or until the poussins are completely cooked through and the sweet potatoes are tender.
Season, to taste, with sea salt and freshly ground black pepper and squeeze over a little lime juice and serve with the watercress.