Instructions: Whisk together the grated rind and juice of 5 lemons the peeled and grated root ginger honey vegetable oil and salt and pepper.

Put the poussins into a non metallic dish and pour over the marinade mixture. Cover and chill for 12 hours or overnight.

Remove the poussins from the marinade and place in the roasting tin.

Pour over half the marinade.

Slide the roasting tin onto the second set of runners of the roasting oven and roast the meat for about 45 minutes basting occasionally.

Pour the remaining marinade into a saucepan with the onions and sugar. Stand the pan on the simmering plate and bring to the boil.

When boiling stir and then transfer to the simmering oven.

Cook for 40 to 45 minutes until the onions have caramelised.

Put the poussins on a warm plate and keep warm.

Bubble juices on the simmering plate until reduced.

Put a bed of caramelised onions on each plate top with a halved poussin pour over the remaining juices.

Serve with a slice of the remaining lemon.

Poussins are now readily available from butchers and supermarkets.

This recipe gives lots of flavours and looks attractive. The recipe given is for 6 but it can be easily multiplied for a crowd as everything is cooked in the oven. Serve thick wholemeal bread to mop up the juices and a crisp salad afterwards.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.