Roast Maize Fed Poussin, New Season’s Carrots, Wild Leeks, Wilted Lettuce and Smoked Bacon

by mark kempson

Mark Kempson nourishes and enriches with the lightest of touches in this beautifully seasonal dish. Tender and sweet new season carrots are roasted alongside a thyme, garlic and butter infused poussin. A smoked bacon jus is spiked with sherry vinegar and wild garlic leaves that perfectly complements the crisp-skinned poussin. Jersey Royals yield their buttery earthiness, as gently wilted lettuce gives a crisp, refreshing bite. This is simple but sophisticated cooking, elegantly emphasising the flavour of our native seasonal produce.  

Award-winning wine expert Matthew Jukes has chosen a very different style of Rioja for this amazing poussin dish and it will both surprise you from a flavour point of view and, hopefully, also show you that there is a little-known style of red wine from this famous region which works extremely well with lighter more fragrant dishes. Corn-fed poussin, carrots, garlic and lettuce all demand respect from a red wine while the smoked bacon loves all-comers, but it is this magical combination of ingredients that led me directly to this Garnachas door and I am certain you will love both this wine and also how it romances this dish.

To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. If this is your first box, we will also send you a digital meat thermometer so you can feel extra confident when cooking this dish.

 Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.