Patrick Williams served up a tasty piri-piri poussin with confit potatoes and charred salad on Saturday Kitchen.

For the ingredients for the poussin are: 160g salt, 1 tbsp coriander seeds, 1 tbsp ground black pepper, 1 tbsp fennel seeds, 1 tbsp dried chilli flakes, 5 garlic cloves, peeled and left whole, 2 poussins, spatchcocked and 2 tbsp olive oil.

For the piri-piri sauce: 2 tbsp vegetable oil, 1 onion, diced, 3 red chillies, roughly chopped, ½ Scotch bonnet chilli, roughly chopped, 2 garlic cloves, chopped, 2cm fresh root ginger, peeled and roughly chopped, pinch salt, 1 tbsp coriander seeds, toasted and crushed, 1 tbsp fennel seeds, toasted and crushed, 1 tbsp dried chilli flakes, 1 tbsp smoked paprika, 10g tomato puree, 2 tbsp white wine, 1 tbsp demerara sugar, 1 tbsp white wine vinegar and 1 lemon, juice only.

For the confit potatoes: 1kg Pink Fir Apple potatoes, kept whole and scrubbed, 1 head garlic, 2 thyme sprigs, 1 rosemary sprig, 2 litres vegetable oil, pinch smoked paprika, 100g rendered beef fat and salt.

For the salad: 2 Little Gem lettuces, cut in half, 50ml white wine vinegar, 2 free-range egg yolks, 40g demerara sugar, splash sesame oil, to taste, 100ml vegetable or rapeseed oil, ½ lemon, zest and juice, ½ lime, zest and juice, ½ orange, zest and juice, 1 tbsp chopped fresh chives, salt and freshly ground black pepper, handful dates, chopped.

See more Portuguese style recipes in the book titled: Easy Portuguese Cookbook available from Amazon now.