Recipe: Poussin with mushrooms on spring onion tagliatelle

Poussin, also known as spring chicken, are young chickens bred for their flavour and texture rather than weight and size. It’s funny really but I know hardly anybody who’s cooked poussin at home. But there’s every reason to do it because they’re nature’s own single portion and they’re doddle to cook. At the simplest, brush with olive oil, sprinkle with freshly ground black pepper and Malden sea salt and roast at 200°C (gas mark 6) for 20 to 30 minutes, checking the juices are clear in the normal way. Allow to rest for a few minutes before serving and you have a stunning dish. And on the subject of locally sourced produce, they’re available here in the North East.

To serve two

Two poussin

A couple of handfuls of chestnut mushrooms – roughly chopped

A couple of handfuls of chopped spring onions

Two shallots – chopped

One clove of garlic – crushed

Six baby vine tomatoes

Two handfuls of fresh tagliatelle egg pasta (or part-cooked and drained dried pasta)

A few basil leaves  - torn

Two small glasses of white wine

One small carton of double cream

Olive oil

Butter

Malden sea salt

Freshly ground black pepper

Pre heat the oven to 200°C (gas mark 6). Seal the poussin in a little olive oil, season with salt and pepper, place a knob of butter on top of each, pour in one glass of white wine and place in the oven for 20 to 30 minutes or until the juices run clear.

Meanwhile, in a large saucepan over a reasonably high heat, sauté the shallot, mushrooms, garlic and tomatoes in a little olive oil until there’s a little colour but don’t allow the garlic to burn. Add the remaining wine and the pasta, cover and cook for 2 to 3 minutes until the pasta is al dente.

Add the basil and cream, reheat and adjust the seasoning. To serve, pile the pasta on warm plates, place the poussin on top and spoon the sauce over and around.