Tom Kerridge makes a poussin or spring chicken dish served with a couscous salad on today’s episode of Spring Kitchen with Tom Kerridge.

The two Michelin star chef says: “Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken.”

The ingredients for the dish are:

For the spatchcock poussin: 2 poussin, 2 garlic cloves, 1 tbsp chopped rosemary leaves, 1 lemon, zest and juice, 50ml olive oil.

For the couscous salad: pinch of a stock cube, 20ml olive oil, 100g toasted couscous, good pinch cracked black pepper, 1 tsp shredded flatleaf parsley, 1 tsp chopped coriander, 1 tsp shredded mint, 1 red chilli, 1 lemon, zest only.