My mum, a medical technologist by day, would come home from work and throw amazing dinner parties for her friends, making everything from scratch in just a few hours. The meal almost always finished with perfect chocolate soufflés – since she passed away I always order soufflé when it’s on a menu in her honour, but I’m yet to have one as good as hers. Stuffed baby chickens were another one of Mum’s specialties, so this poussin recipe also reminds me of her. You can buy poussin from specialty poultry butchers; if you’re kosher, use baby spatchcocks instead. You need to marinate the poussin for eight hours or overnight.