Ideal for a special dinner party, these poussin look and taste great. Shave over some fresh Parmesan cheese just before serving and accompany with lentils and mashed roasted pumpkin.

Ingredients

• 4 poussins
• 100 grams butter, softened
• 2 tblsp chopped fresh sage leaves
• 1 tsp cracked black pepper
• 8 fresh sage leaves
• 4 rashers streaky bacon
• pepper to season

Method

1. Wash the poussins and pat dry. Using kitchen scissors or a sharp knife, cut down either side of the back bone and remove. Press the poussins flat.
2. Mix the butter, sage and cracked pepper together. Using your thumbs, lift the skin from the meat and press a quarter of the butter between the skin and the poussins. Repeat with remaining poussins and butter.
3. Stretch each bacon rasher and cut in half. Place in a criss cross pattern with two sage leaves sandwiched between the rashers on each poussin. Season with pepper.
4. Roast at 220°C (or fan roast at 200°C) for 25 minutes. Let stand for 5-10 minutes before serving. Serve over puy lentils with roasted pumpkin mash.

Roasted Pumpkin Mash

1. Roast sufficient pumpkin for 4. Mash roughly and season with salt and pepper.