Instructions: Clean the poussin and squeeze over the lemon. Place slices into the carcass. Place the garlic and onion into a pan and sweat off in the olive oil. Remove and keep frying pan to one side.

Place the cooked garlic and onion into a bowl and add the chopped bacon, sundried tomatoes, chopped Rosemary, tomato puree, breadcrumbs and basil and mix together thoroughly.

Carefully lift the skin off the poussin and push up the mixture between the skin and the breasts.

Push any remaining mix into the carcass.

Place the poussin back into the pan, drizzle with olive oil and season with salt and pepper.

Place into the oven for 20-25 minutes basting and turning occasionally.

Remove the bird once cooked and keep warm. Return the bird pan to the hob and deglaze with the white wine and chicken stock. Reduce the liquid until syrupy, squeeze the remaining lemon juice into the pan. Serve a bird on each plate and coat with the sauce.

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