1 Cut the legs off the poussin and trim at the knuckle. Cut along the poussin backbone and open out. Cut the breasts off the bone, so still joined. Heat 600ml/1 pint boiling water and white wine in a pan with the stock cube and bay leaves, adding the poussin trimmings and a few black peppercorns. Simmer for about 10 minutes. 2 For the Risotto: Heat 25g/1oz butter in a pan, add 1 chopped shallot, 1 clove chopped garlic and the rice and cook for two minutes. 3 Add a ladleful of the stock at a time to the rice and allow to simmer almost away before adding another ladleful. Continue until the rice is tender. 4 Place 55g/2oz butter in a food processor with half the watercress and lemon zest. Season and blitz until combined. At the end of cooking, beat the watercress butter into the risotto. Serve in a shallow bowl. 5 Place the trompette de mort mushrooms in a mini food processor with 1 clove garlic and the cream. Season and blitz until finely chopped. 6 Using a sharp knife, cut pockets in the flesh of each of the poussin breasts. Spoon in the mushroom mixture, cover with the flaps, dust in the flour, dip in the beaten egg and finally coat in breadcrumbs. 7 Heat 25g/1oz butter and 1 tbsp olive oil in a frying pan, add the poussin breasts and cook for 10-15 minutes, turning over halfway through cooking, or until cooked through. 8 Place the oregano and tarragon in a mini food processor with 2 tbsp olive oil and blitz. Season. Pile the remaining watercress onto a plate, arrange the poussin breasts on top and drizzle over the herb oil. 9 Dust the poussin legs in flour. Heat 1 tbsp olive oil in a frying pan, add the legs, remaining mushrooms and 1 chopped shallot and cook quickly to brown the legs all over. 10 Add 125ml/4fl oz red wine and cover the pan with a lid. Simmer for about 10-15 minutes, or until the poussin legs are cooked though, gradually adding more red wine to the pan during the cooking time. Serve in a shallow bowl. NOTES : Chef - Ross Burden Recipe by: Cant Cook Wont Cook