METHOD:

1. Lightly salt the poussin inside the carcass and on the surface of the birds.
2. Wrap each bird in a piece of muslin cloth, then tie with string approx. 20 x 20cm.
3. Place the birds into a pot that they fit snugly into, add the thyme and the stock to the pan so the birds are just covered.
4. Bring the stock to the boil and cover with a piece of round greaseproof paper.
5. Place the pot into the oven at 200˚c for 20 minutes so that the birds are cooked through.
6. Remove the birds from the pot and set them aside in a warm place.
7. Peel the carrots and cut them into batons 1cm square by 6cm long.
8. Add the carrots to the stock and place the pot onto a high heat and cook until it has reduced to approximately 500ml, and so the carrots are just cooked.
9. Cook the asparagus and savoy cabbage separately in boiling salted water until tender.
10. Divide the cabbage between the bowls and add the asparagus to the stock.
11. Whist the horseradish into the stock pan and add the cream.
12. Adjust the seasoning of the sauce.
13. Remove the breasts and legs from the cooked birds with a sharp knife and place into the bowls on top of the cabbage.
14. Spoon some of the sauce and vegetables into the bowls over the poussin and serve.