Instructions: Heat the oven to 220c/425f/Gas 7.

1 Place the rice in a pan of boiling water. Return to the boil, cover and simmer for about 15 minutes until cooked. Melt the butter and oil in a medium frying pan.

2 Loosen the skin over the breast of the bird with a finger and using the grated half of ginger, spread the ginger under the loose skin and rub on the flesh. Season well.

3 Seal in the juices by placing the bird in the frying pan, heating on each side until it has lost its pink colour.

4 Grate the remaining ginger and add to the pan with the stock. Place in the oven for 12-15 minutes.

5 Wipe down the surfaces. Place another frying pan on the heat and add a little oil. Slice the onion lengthways and add to the pan. Fry until softened.

6 Trim the mushrooms. Halve the larger mushrooms but keep the rest whole.

Fry with the onions until soft. Crush the garlic and stir into the pan as well.

7 Roughly chop the parsley and stir into the mushroom pan. Tear the leaves from the cabbage.

8 Shred roughly and stir into the frying pan with the mushrooms. Allow to wilt for a couple of minutes and season well.

9 Drain the rice and spoon into a greased dariole mould. Place a serving plate upside down over the dariole mould and turn the plate right side up.

10 Lift off the mould. Take the pan off the heat and add the vegetables to the plate.

11 Remove the poussin from the oven and arrange on the serving plate too.

Stir the reduced stock and spoon over the poussin and rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.