1 poussin, about 400 g 2 tbsp wholegrain mustard 1 tbsp honey juice of 1 1/2 lemons 1 tsp fresh thyme leaves 3 whole cloves garlic, plus 2 cloves chopped garlic bunch watercress 5 tbsp olive oil small bunch fresh parsley, plus 1 tbsp chopped fresh parsley 1 finely chopped shallot 200 g carnaroli risotto rice 150 ml white wine 1 vegetable stock cube 100 g mixed wild mushrooms 300 ml double cream, plus 1 1/2 tbsp 300 ml milk pinch each of grated nutmeg, coriander seeds and allspice 2 cardamom pods 140 g caster sugar 15 g butter 150 ml red wine few whole cloves pinch each of ground cinnamon, nutmeg 2 oranges, 1 lemon, 1 lime, peeled and sliced 1 tbsp chopped fresh mint salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Trim the excess skin from the poussin and cut off the legs. Cut the poussin along the backbone and flatten out, using skewers to hold flat.

2 Spread the mustard over the poussin breast. Heat a griddle pan, add the poussin breast-side down, cook for 2-3 minutes and turn over.

3 Mix together the honey, juice of 1/2 lemon, thyme leaves and 2 garlic cloves and season.

4 Drizzle the mixture over the poussin, transfer the pan to the oven and cook for another 16-18 minutes, or until cooked through.

5 For the Watercress Puree: Place 1 clove garlic in a mini food processor with half the watercress, 1 tbsp olive oil, juice of 1 lemon and small bunch parsley. Blitz until smooth and season.

6 Pile the remaining watercress onto a plate, sit the poussin on top and serve with the watercress puree.

7 Heat 2 tbsp olive oil in a pan, add 2 cloves chopped garlic and the chopped shallot and cook gently for a few minutes to soften.

8 Add 100g/3 1/2oz rice, cook for another minute, then add the white wine, 300ml/ 1/2 pint boiling water and the stock cube.

9 Cook for 6-8 minutes, add half the mushrooms and 1 tbsp cream and cook for 5-6 minutes, or until the rice is tender.

10 Heat 1 tbsp olive oil in a frying pan, add the remaining mushrooms and cook until tender. Season. Add the chopped parsley to the cooked risotto and season. Serve on a plate, drizzle over 1 tbsp olive oil and serve with the sauteed mushrooms.

11 Heat the milk and 300ml/ 1/2 pint double cream in a pan. Stir in the rest of the rice, grated nutmeg, coriander seeds, allspice and cardamom pods. Cook for a minute, add 25g/1oz caster sugar, butter and 1/2 tbsp double cream.

12 Simmer for about 15 minutes or until the rice is tender and has absorbed the liquid. Heat 55g/2oz caster sugar in a small pan until melted, increase the heat and cook until caramelised.

13 For the Mulled Syrup: Heat 55g/2oz caster sugar in a pan with the red wine until dissolved and add the cloves, ground cinnamon and nutmeg. Remove from the heat and stir in the orange, lemon and lime slices and mint. Pour the rice into a shallow dish, pour over the caramel and serve with mulled syrup.