Brian Turner served up a tasty roasted poussin with chestnuts, grapes and pickled onions for Christmas on Ainsley’s Festive Food We Love.

The ingredients are: 4 poussin approx 500g each, 2 tbsp rapeseed oil, 50g finely diced carrots, 50g finely diced, 50g finely diced celery, 1 bay leaf, 1 sprig of thyme, 2 cloves of garlic, 50ml brandy, 1 glass dry white wine, 150ml chicken stock, 25g butter, 50g chicken livers – finely chopped, 100g butter, 12 silver skin pickled onions, 12 pre cooked chestnuts, 12 good quality white grapes, 1 tsp caster sugar, 25g butter, 50ml chicken stock, splash of brandy and 1 tbsp chopped chives.

See recipes by Brian in his book titled: Great British Grub available from Amazon now.