Roast poussin with wild mushroom stuffing

Serves 4

Poussin, or spring chickens as they are sometimes known, are perfect for the bachelor. These little birds are less of an investment - a cheaper date, if you like - than the wild ones. They take no time to cook and you can gnaw on the bones in front of the telly. They benefit, too, from a good stuffing. I'm choosing wild mushrooms and herbs as we are in peak mushroom season now.

Poussin, or spring chickens as they are sometimes known, are perfect for the bachelor. These little birds are less of an investment - a cheaper date, if you like - than the wild ones. They take no time to cook and you can gnaw on the bones in front of the telly. They benefit, too, from a good stuffing. I'm choosing wild mushrooms and herbs as we are in peak mushroom season now.

4 oven-ready poussins
1tbsp vegetable oil

for the stuffing

1 onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
150g wild mushrooms, cleaned and chopped
80g butter
60g fresh white breadcrumbs
2tbsp chopped parsley
Salt and freshly ground black pepper

Pre-heat the oven to 220º/Gas mark 7. Gently cook the onion and garlic in the butter until soft but not coloured, add the wild mushrooms and cook for a few more minutes until softened. Transfer to a bowl and add the breadcrumbs and parsley, season and mix well.

Spoon the stuffing into the cavity of the poussins and place in a roasting tray. Lightly oil and season the outside of the birds and roast for 40 minutes, basting occasionally.

Serve with buttered autumn greens, such as curly kale, or a seasonal salad, and, if you like, potatoes roasted in the tray with the birds.