Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Remove any trussing from the poussin and place in a roasting tin.
Make the stuffing
Melt 25g (1oz) butter in a saucepan and gently fry 1 chopped shallot for 2–3 minutes until softened. Add 2 chopped rashers of streaky bacon and fry 3 minutes then add 1 chopped garlic clove and cook for 1 minute. Remove from the heat.
Add 50g (½ cup) fresh breadcrumbs, 25g (scant ¼ cup) chopped pistachio, 2 tablespoon chopped dried cranberries, 1 teaspoon chopped thyme, and the grated zest and juice of ½ an orange. Season with salt and pepper and mix well.
Spoon the stuffing into the body cavities of the poussin. Drizzle each poussin with 1 tablespoon olive oil and season with salt and pepper. Cover loosely with foil and roast for 20 minutes..
Remove the foil and drizzle 1 tablespoon sherry over each bird and then the juice of ½ and orange. return to the oven and bake for a further 25 minutes until golden and cooked through. Allow to rest at room temperature for 10 minutes before serving.
Like all chicken, the juices of poussin will run clear when fully cooked. If you have a temperature probe aim for a temperature at the centre of 75℃ (167°F).Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)