Roast Poussin Done Two Ways

Our new boned and stuffed poussin dish is good enough to eat night after night. Done two ways: whole, with a sage and onion sausage meat stuffing, and also part-boned, with an apricot and thyme sausage meat stuffing.

Serve with our Roasted Root Vegetables, please note these are not included.

Serves 2

Free Range Poussin, Old Spot Sausage Meat which contains (Pork (71%), Water, Rusk (WHEAT flour GLUTEN, Salt, Ammonium Bicarbonate E503ii), Salt, Pepper, WHEAT Flour GLUTEN, Emulsifiers: E451i, E450i, Preservative: E221 (Sodium SULPHITE), Flavour Enhancer E621, Spice Extract), Apricot, Onions, Sage, Oregano & Seasoning

See allergens in bold capitals

Supplied chilled (defrosted), in a wooden tray with bunch of oregano & a bunch of sage

Cook at 200c for 25-30 minutes or until juices run clear

Please be advised that there is variation for each oven, additional cooking time may be required in some cases

Minimum 7 days refrigerated

Do not refreeze as previously frozen