Sage and Lemon Poussin

Ingredients:

4 poussin (Cornish game hens), about 400g each
1 lemon
2 tbsp fresh sage, chopped
salt and freshly-ground black pepper, to taste

fresh herb sprigs, to garnish
lemon slices, to garnish

Method:

Begin by spatchcocking the poussins. Take the first bird and set it breast down on a chopping board. Using kitchen scissors or shears cut through the skin and ribcage along both sides of the backbone, going from tail to neck.

Remove the complete backbone then turn the bird breast-side up. Now press down firmly on the breastbone with the heel of your hand to flatten the bird then fold out the wingtips underneath. Repeat this process with the remaining three birds.

Thinly slice one half of the lemon and set aside. Finely grate the zest of the remaining lemon half. Mix the lemon zest with the sage. Loosen the skin over the breasts and legs of the poussin and stuff the sage and lemon zest mixture under the skin. Now tuck in the lemon slices and smooth over the skin.

Take a long metal skewer and push this into one wing, through the top of the breast and out through the other wing. Push a second skewer into one thigh, through the bottom of the breast and out into the other thigh. These skewers will help hold the birds flat.

Season with salt and black pepper then sit the poussins on a barbecue over medium-hot coals. Cook for about 15 minutes per side.

Serve immediately, garnished with fresh herb sprigs and lemon slices.