Moroccan spiced spatch-cock Poussin with cracked bulger wheat & spicy aubergine

Marinade the chicken in
½ Preserved lemons
½ Orange zest
3 sprigs Thyme
1g Fennel seeds
1g Coriander seeds
1g Cumin seeds
5g Olive oil
Toast the spices in a dry pan then lightly crush in a pestle & mortar, add orange zest, picked thyme & preserved lemon mix together with a little olive oil and spread over the Poussin, leave to marinade in the fridge for 12 hours

For the aubergine iman
Same amount of aubergine and tomato
Salt the aubergine for 1 & ½ hours then deep fry
Blanch and peel the tomatoes then roughly chop
Iman base
2 onions sliced
5g coriander
5g allspice
5g ground cumin
2g cayenne pepper
¼ tin of plum tomatoes
Hand full of raisin
sweat off the onions then add the spices and cook out then add the tomatoes and cook slowly till thick then add the macerated raisin & leave to call down
Mix the aubergine, iman base & tomatoes together 1 hour before needed to allow the flavours to infuse together, serve hot or cold

Cracked bulger wheat
Use 2 parts veg stock to 1 part bulger wheat
bring the veg stock with lemon zest, cumin powder, little cinnamon & olive oil to the boil add the bulger wheat and slowly cook, when cooked add toasted almonds, toasted chopped pine nuts, sultanas & finish with chopped coriander & mint at the last minute

Cucumber raita
1 cucumber
10g sea salt
5 mint leaves
1/2 chilli
50g Greek yoghurt
1 lime
Slice the cucumber in to very long thin ribbons & salt for 15 minutes
Finely chop the mint leaves, deseed the chilli & finely dice
Wash the salt of the cucumber and mix everything together with the yoghurt
Add lime juice to taste and serve on top of the Poussin