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4
Medium
By Richard Whittington and Martin Webb
Published 1995
A juicy roast poussin for each person is served with creamy polenta studded with buttery cauliflower. Putting them together in this way enhances all the ingredients, a definite case of the sum of the parts being greater than any of its components.
Trim the base off the cauliflower and break the head into florets. Melt the butter in a saucepan, add the florets, season lightly with salt and pepper and sweat gently for 12–15 minutes until translucent. Remov