For the lemon and parsley butter, preheat the oven to 200C/400F/Gas 6.
Blend the parsley, lemon zest and bread in a food processor.
Tip the breadcrumb mixture into a bowl, add the butter and season, to taste, with salt and freshly ground black pepper. Mix until well combined and spoon into a piping bag. Set aside.
For the roast poussin, carefully slide your fingers under the skin of the poussin to create a pocket on each side of the breasts. Pipe the lemon and parsley butter under the skin and spread the butter out evenly over the breasts.
Place a garlic bulb half and a sprig of thyme into the cavity of each poussin, season with salt and freshly ground black pepper inside and out and tie the legs together with butcher's string.
Heat the olive oil in an ovenproof frying pan, add the poussin and cook for a 2-3 minutes on each breast, or until golden-brown. Transfer to the oven to roast for 15 minutes, or until cooked through. Remove the poussin from the frying pan and set aside to rest for five minutes.
For the morels, broad beans and spätzle; add the lemon juice, shallots and morels to the same pan used to cook the poussin and fry for one minute. Add the broad beans and peas, season with salt and freshly ground black pepper and cook for a further minute. Stir in the butter and then set aside.
Place the flour into a large bowl and make a well in the centre, add the eggs and gradually bring in the flour from the sides to form a runny dough. Add the crème fraîche and season with salt and freshly ground black pepper.
Set a metal steamer over a pan of boiling water. Spoon the dough into the steamer and push it through the holes with a spatula. Remove the steamer and using a slotted spoon, carefully lift out the spätzle once they float to the surface.
Stir the spätzle into the morel mixture.
To serve, remove the breasts and legs from the poussin, reserving any residual juices from the meat.
Spoon the morel mixture onto the centre of two serving plates, place the breasts on top and the legs alongside. Spoon over any reserved juices.
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James Martin takes a look back at some of his favourite recipes and best moments.
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