Poussin. Crispy Sage. Lemon. Bacon. Lentil.

Simple but lovely, and there’s something nice about having a portion sized bird.

Stuffed with lemon and sage, browned in a pan and chucked in the oven the Poussin is sweet and juicy.

Crisp up the sage leaves in the same pan with butter and then make a little sauce by adding a splash of red wine to the pan juices.

Served with lentils steeped in thyme and mixed with bacon.

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