Roast poussins with wild mushroom sauce - Good Food Middle East

Ingredients

• 4 poussin
• 8 garlic cloves, crushed with their skins on
• 16 thyme sprigs
• 4 large pieces of lemons peel
• 50g butter
• 200ml white wine
• 25g dried morels or dried porcini mushrooms (see Tip)
• 2 banana shallot, finely sliced
• 2 garlic cloves, finely grated
• 8 thyme sprigs, tied together with string
• 300ml double cream
• 50ml dry sherry
• pinch of cayenne pepper
• Baby Gem lettuce, blowtorched, to serve (see Tip)