for the perfect POUSSIN

	EMPIREMADE Poussin 1 poussin trimmed and cut in halves 2 tablespoons EMPIREMADE 'ORIGINAL' or 'VEGETARIAN' peanut pate 1 tablespoon Balsamic vinegar 1 sliced onion ½ tablespoon olive oil 1 diced carrot 2 spring onions 400ml water 1 teaspoon salt or to taste Fry onion in olive oil in a non-stick pan until slightly soft Add the 2 halves of the poussin and fry for a couple minutes each side Add the diced carrots, the peanut pate, water and the Balsamic vinegar Cover the pan and cook very slowly for about 45 minutes. Stir from time to time Decorate with spring onions.