Grilled Poussin with a Creamy Mushroom Sauce

2 x 500gr (No. 5) poussin, halved

Juice of ½ a lemon

2 tbsp. oil

Salt and freshly ground black pepper

Sprig of parsley

40gr butter

175gr button mushrooms, halved

2 tbsp. dry sherry

4 tbsp. double cream

Pinch of nutmeg

Parsley sprigs for garnish

• Brush poussin with lemon juice and oil.

• Season, and scatter with rosemary.

• Grill under medium heat for 20 – 30 minutes, until juices run clear.

• Turn a couple of times during cooking.

• Meanwhile, melt butter and cook mushrooms over high heat stirring continuously.

• Add sherry, and cook a little longer.

• Lower heat and add cream, nutmeg and seasoning.

• Heat gently until heated through.

• Serve poussin on warmed plate, pour over mushrooms and sauce.

• Serve scattered with parsley, accompanied by baby carrots and broad beans or sugar snap peas.

• Serves 2.