Mushroom and thyme-stuffed poussins with madeira sauce

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Melt the 25g butter in a frying pan then, when sizzling, add the mushrooms and cook over a high heat for 4-5 minutes until all the moisture has evaporated and the mushrooms are golden. Turn down the heat, add the shallot and garlic, then cook for another 5 minutes without colouring. Remove to a bowl to cool.
2. Put the pan back on the heat with a little more butter if necessary and fry the sausagemeat briefly, breaking it up in the pan with a wooden spoon until just cooked through. Transfer to the bowl and toss through the mushrooms. Add the stripped thyme leaves, hazelnuts and breadcrumbs, then season generously. Cool, then divide between the cavities of the birds.
3. Season the tops of the poussins and dot them with butter. Put in a roasting tin with the remaining thyme sprigs scattered on top, then cook for 10 minutes. Turn down the oven to 200°C/fan180°C/gas 6, then cook for a further 20-30 minutes until a skewer inserted into the thickest part of the thigh comes out piping hot when touched and the juices run clear. Remove the birds to somewhere warm and leave to rest.
4. While they’re resting, make the madeira sauce. Melt the butter in a frying pan and add the shallot, cooking for 4-5 minutes until softened but not coloured. Add the madeira, turn up the heat and bubble until reduced to about half, then add the chicken stock and any resting juices from the birds. Reduce until you have about 100ml liquid left in the pan. Add the cream, bring to a simmer, then season to taste and strain into a jug. Serve with herbed roast potatoes and steamed greens, if you like.