6 baby chickens, each weighing about 575g

salt and pepper

45-55g butter, melted

For the stuffing:

30g butter

1 onion, finely chopped

300g cooked rice

2 celery stalks, finely chopped

2 red apples, cored and finely diced

55g walnuts, chopped

75ml cream sherry or apple juice

30ml lemon juice

Preheat a 180 degrees Celsius/Gas 4 oven.

For the stuffing, melt the butter in a small frying pan and fry the onion, stirring occasionally until soft. Tip the onion and butter into a bowl and add the remaining stuffing ingredients.

Season with salt and pepper and mix well.

Divide the stuffing among the poussins, stuffing the body cavities. Arrange in a roasting tin. Sprinkle with salt and pepper and drizzle over the melted butter.

Roast for about 1 ¼ - 1 ½ hours. Serve hot and as soon as possible. Try not to re-heat!