Poussins with black olive & anchovy butter from From the Oven to the Table: Simple Dishes That Look After Themselves (page 203) by Diana Henry

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Accompaniments: Rosemary, garlic & olive oil roast potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on February 06, 2026

    My husband loved this, I thought it was only okay because the flavors weren’t punchy enough for me. I almost wonder if the flavor would be more pronounced if you used a small amount of olive oil to make the paste instead of the butter? Also more black olives. We didn’t cook over the potatoes, but reduced and poured the juices over simple green beans. Parsley on top helped add a little more dimension and nice green counterpart.

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