To spatchcock the poussin place it breast side down and using a sturdy and sharp pair of kitchen scissors cut along one side of the spine.
Repeat on the other side of the spine and discard it, then flatten out the bird - you can also remove the wings at this stage if you wish to for use in other dishes.
Place the spatchcocked bird in a container and cover with oil, chopped thyme, lemon juice and season with salt and pepper.
Leave overnight to marinade.
Heat the oven to 180 degrees.
Heat some oil in pan big enough to hold the bird. When the oil is hot place the bird in the pan skin side down and cook on a med heat until the skin is coloured.
Flip the bird over and place the pan in the preheated oven.
While the poussin is cooking boil some jersey royals in salted water, a few minutes before they are done place a steamer with asparagus in it above the potatoes.
When the potatoes are cooked drain the water away and add a little oil, butter and chopped mint, parsley or both into the pan along with the asparagus.
Dress the veg and serve with the poussin.
