3. Now cook the poussins fully at gas mark 6 (200 degrees centigrade, 400 F) for about 35 minutes. Take everything out of the dish except 6 cloves, cover and keep warm.

4. Make a paste by crushing the remaining garlic and add apple juice and cider. Heat to boiling and continue till syrup like.

5. Add the cream and season with salt and pepper. Heat to boiling again and simmer for about a minute. Put the food back that you removed in step 3 and cook for about two ot three minutes.

6. Garnish with thyme sprigs and serve.
About the Author

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