A classic French dish similar to this is made with quails. Well, I couldn't get hold of any quails so substituted poussin which works very well. I find that one poussin serves 2 - but it depends on your appetite. Serve with mashed potatoes to soak up the sauce. Ingredients (per poussin) 1 poussin 4 vine leaves 3 or 4 thin slices of streaky bacon 100ml chicken stock 25g butter 2 tablespoons of brandy 1 small glass red wine 1 large sprig of thyme 6 juniper berries 10 black seedless grapes, 1 small glass red wine Method: Preheat the oven to 180C Add the butter to a pan, add the poussin and turn until golden brown on all sides Pour on the brandy and ignite. Allow the poussin to cool slightly and then wrap in the vine leaves, wrapping the bacon around the leaves and securing with toothpicks if necessary. Deglaze the pan in which you browned the poussin with the red wine. Reduce by half and add the stock. Place the poussin in an oven proof dish and pour over the stock. Add the grapes, thyme and juniper berries Cover with foil (or pan lid) and cook in the oven for 45 mins. Remove the poussin and allow to rest whilst you strain the stock (reserving the grapes) and reduce by a third. You can whisk in some butter at this point if you wish. To serve, unwrap the vine leaves and surround with the grapes. Pour over a little of the sauce and serve the rest in a jug on the side.