Roast Poussin with Blackberry Cumberland Sauce

25 minutes prep, 45 minutes cook

Serves 2

Ingredients

2 x 500g baby poussin

40g butter

Salt and freshly ground black pepper

6 fresh bay leaves

4 rashers streaky bacon

175g shallots, peeled, halved if large

450g baby new potatoes, washed

2-3 tbsps rapeseed oil

For the sauce:

1/2 orange

6 tbsps red wine

2 tbsps water

1 tbsp redcurrant jelly

Large pinch ground ginger

Large pinch ground cinnamon

1 tsp caster sugar

1 tsp Dijon mustard

100g small blackberries

Watercress or rocket salad to serve

Method

Preheat the oven to 190ºC/375ºF Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each.

Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the oil and sprinkle with a little salt and pepper.

Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden.

To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.

Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.

To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. Add the spices, sugar, mustard and a little salt and pepper.

Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked. Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad