Instructions: 1 For the Stuffing: Halve the head of garlic horizontally and place in a small roasting tin with the red onion, lime wedges and bay leaves.

2 Season generously, drizzle with olive oil and cook over medium-hot coals for 30 mins until softened and a little charred.

3 Hot Pepper Sauce: Soak the chillies in vinegar for five mins to an hour, the longer the better. Heat the olive oil in a small frying pan and cook the onion for 7-8 minutes, until softened and golden.

4 Strain the chillies, reserving the vinegar, and add to the pan with the ginger. Cook for another 3-4 mins until the chillies are softened.

5 Blend the chilli mix in a processor or grind with a pestle or mortar to make a coarse paste. Gradually add the reserved vinegar and season.

6 Lift the flap of skin at the back of the poussin breasts and gradually loosen the skin using your fingers. Spread 2 tsp chilli paste under the skin of each bird and stuff the front cavities with the roasted vegetables.

7 Cook in a kettle barbecue for 40 mins, turning from time to time until cooked through and golden brown. Serve with the remaining hot pepper sauce.

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