Easter Main: Poussin with Broad Beans and Cepes

Chomping your way through a hefty basket of Easter eggs is no mean feat, so what better way to cleanse your palate than with an exquisite yet accessible savoury dish? Curated by John Burton-Race, Michelin-star chef and TV personality, and Executive Head Chef at The Nook On Five in Cheltenham, this recipe will have you ready for your next chocolate delight in no time. 

This dish of roasted poussin with buttery broad beans and earthy, rich cepe mushrooms (also known as penny buns or porcini) is the ideal main event for any meal. The perfect Easter treat!  

Ingredients (Serves 8): 

3 poussin 

Salt and pepper 

30g butter 

1 black truffle (approx 40g) 

100 grams blanched and peeled broad beans 

6 cepe mushrooms  

For the sauce: 

60g butter 

60g shallots 

2 garlic cloves 

200g white mushrooms 

1 sprig of thyme 

1 bay leaf 

150ml dry white wine 

150ml dry madeira 

300ml chicken stock 

200ml whipping cream 

Method: 

The sauce: 

• Peel and chop the shallots and garlic. Wash and slice the mushrooms. 
• Melt 30g of butter and slowly, without colouring, soften.  
• Add all the thyme and bay leaf and finally, the sliced mushrooms. Increase the heat of the pan and drive out the moisture.  
• Add the white wine and boil to reduce by two thirds, then add the madeira. Bring to the boil and then cover with chicken stock. Boil skin and simmer for 15 minutes. 
• Strain and reduce by half over a high heat. 
• Add 100ml of whipping cream, bring to the boil, then whisk in the remaining butter. Season with salt, pepper and lemon juice. Keep hot. 

Cooking the poussin: 

• Lift the skin carefully over the wish bones and with the point of a sharp knife, cut out the wish bones.  
• Pre-heat the oven to 220 degrees/gas mark 7.  
• Season the chicken well and place it in a roasting pan into the oven.  
• Cook for about 30 minutes, remove and leave to rest.

To Serve: 

• In a small pan with a knob of butter warm the broad beans. 
• Whip the remaining cream. 
• With a sharp knife remove the legs and cut away the thigh bone and discard. Remove the breasts and reserve aside. Keep warm.  
• In another pan sauté the ceps in garlic and fully brown. 
• Cut the leg into pieces and place it on a hot plate. Place the breast on top. Sprinkle the broad beans around the chicken. Garnish with the cepe mushrooms. 
• Heat the sauce to boil and whisk in the whipped cream/ Spoon the sauce over the chicken. Serve immediately. I like to grate truffle over the plate and garnish with fresh pasta. 

Ends

Editors notes

Cheltenham’s only rooftop restaurant, The Nook On Five offers diners the very best of modern British dining in The Cotswolds. 

Whether it's breakfast, brunch or lunch with colleagues or clients during the week, an intimate dinner or cocktails with friends in the evening, or a special event hosted in-house, the award-winning restaurant offers a range of food and drink to create dishes and experiences both fun and fine. Produce is sourced regionally, from the best butchers, fishmongers, grocers, creameries, distilleries and vineyards in the Southwest. 

The venue is also home to The Nook Deli, offering those looking for fine dining at cafe prices made to order sandwiches, pies, soups and salads, and jacket potatoes, as well as exceptional coffee. Hampers, gifts and catering are also available for those looking to share a slice of luxury.