Recipes
Wipe the poussins thoroughly with paper towels, then stuff with the onions. Wrap the breast of each poussin with 3 slices of bacon.
Ingredients
- 4 Canter Valley Poussins
- 2 onions, peeled and coarsely chopped
- 12 slices streaky bacon
- 6 leeks, trimmed, rinsed, and chopped into 5cm chunks
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
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