Marcus Wareing served up a tasty Poussin on the bone with braised endive/chicory, pear and hazelnut salad for a skills test on Masterchef The Professionals.

The ingredients for the Poussin include: Poussin breast and legs portions, rosemary, thyme, garlic and butter.

For the chicory: fresh thyme, honey, butter and stock.

For the salad: 1 pear, diced, toasted hazelnuts, salt, olive oil, white wine vinegar and chervil.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.