Apricot glazed roast poussin with bulgur wheat stuffing, fig and date chutney, fondant potato & the

Ingredients

• 2 oven-ready poussin
• 10 rashers of streaky bacon
• 100g bulgur wheat
• 400ml chicken stock
• 1 orange, zest only, finely chopped
• 1 tbsp of sage leaves, finely chopped
• 2 tbsps of thyme leaves, finely chopped
• 8 dried of apricots, finely chopped
• Handful of pistachio nuts, finely chopped
• 10g butter, melted
• Apricot jam (to glaze)
• 2 large roasting potatoes
• 60g butter
• 2 bay leaves
• 200ml chicken stock
• 300ml chicken stock
• 200ml white wine
• 1 shallot, roughly chopped
• 2 cloves garlic, peeled & squashed
• 1 small carrot, roughly chopped
• 2 sprigs of thyme
• 5 dried allspice berries
• 1 tbsp plain flour
• ½ tbsp vegetable oil
• 6 fresh dates, stones removed, roughly chopped
• 2 figs, quartered
• 150ml port
• ½ cinnamon stick
• 50ml red wine vinegar
• ¼ orange, finely sliced
• 300ml milk
• 100ml double cream
• 150g soft white breadcrumbs
• 1 tbsp. chopped thyme leaves
• 1 tbsp. chopped sage leaves
• 40g butter
• reserved juices & crispy bits from the chicken pan
• ¼ savoy cabbage, shredded
• 10 pre-cooked chestnuts, finely chopped
• 10g butter
• 1 tbsp. pink peppercorns, lightly crushed
• handful of sage leaves
• 25g butter