A bit of good-old black pudding under the skin of the poussins blows your socks off!

This is such a nice way to spice up little poussins with really great English ingredients.

Using spring veg as a trivet to roast the chickens on leaves you with beautiful chickens, tender vegetables and a wonderful natural gravy.

This is a wonderful recipe for poussin. The black pudding pushed under the skin is an absolute joy. If you think your guests will be squeamish, don’t even tell them – just put it in and you won’t regret it.