Pancetta and rosemary stuffed poussins

Method

1. Make the stuffing. Heat the butter in a frying pan over a medium heat and cook the shallots for 2-3 minutes, until softened. Add the pancetta and garlic and cook for 3-4 minutes. Stir in the garlic and cook for a further minute. Remove from the heat, set aside to cool slightly, then stir in the breadcrumbs, rosemary, lemon zest and juice, parsley and some seasoning.
2. Preheat the oven to 200°C/ fan180°C/gas 6. Wash, dry and season the poussins, then spoon the stuffing into the body cavities. Cover with bacon and rosemary sprigs, put in a roasting tin and drizzle with the oil. Roast for 20 minutes. Lift the bacon and rosemary off the birds, but leave the rashers in the tin. Cook the poussins for a further 25 minutes, until golden and cooked.
3. Remove the birds from the tin, place the bacon and rosemary back on top and rest for 5 minutes.
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4. Serve the poussins and stuffing with hot chicken gravy, parsnips, cabbage and roast potatoes.