Instructions: First cut the back bones out of the poussins using good kitchen scissors or shears.

Put one large freezer bag inside another. Combine the marinade ingredients and put with the poussins into the inner bag. Marinate for about 24 hours in the fridge.

Take the poussins out of the marinade and save the latter.

Arrange the poussins skin side up in the large roasting tin.

Flatten the poussins by pressing down with the heel of your hand on the breast bone.

The wings will sit neatly and then tuck the legs up to the thigh.

Snip off the bony leg joint at the end oFthe drumstick.

Hang the tin on the top set of runners in the roasting oven and roast for 20 minutes.

Pour the marinade over the poussins and return to the oven for 5 to 10 minutes.

Remove the tin from the oven and cut the poussins in half down the breast bone. Strain the juices and rehear on the boiling plate.

Check the seasoning and serve the sauce separately.

Decorate with the sprigs of sage.

One poussin is often too much for one person so I cut them in half once cooked and offer half to begin with and then possibly the other half for seconds. Or use chicken breasts if you prefer.

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.