Poussin with Black Pudding & Braised Baby Vegetables | Jamie Oliver

1. Preheat your oven to 180ºC / 350F / Gas Mark 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat.
2. Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie it in place with a short piece of string.
3. In a wide, shallow, ovenproof pan or roasting tin, brown the poussins in olive oil over high heat. When they’re nice and golden, lift them out of the pan and set them aside.
4. Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes.

To Serve:

Once the poussins and the potatoes are cooked, serve 1 poussin per person with a few of the braised vegetables and some of the cooking juices.