Sticky Spatchcock Poussins & Griddled Salad Onions

24 minute, plus marinating time prep, 40 minutes cook

Serves 4

Ingredients

4 cloves garlic, crushed

2 x 20g packs fresh rosemary, stalks removed and leaves chopped

2 tbsps clear honey

Zest and juice of 1 lemon

1 tsp black sea salt, crushed

3 tbsps rapeseed oil

4 x 500g packs Gressingham Corn Fed Poussins, or similar

x bunches salad onions, trimmed

Method

To make the marinade, mix the garlic, rosemary, honey, lemon zest and juice, salt and 2 tablespoons of oil in a bowl.

To spatchcock the poussins, remove the string, turn the bird over (breast-side down) and, using kitchen scissors, cut along either side of the backbone to remove it. Turn the poussin back over and press down with the back of your hand to flatten. (Remember to wash your hands, surfaces and all utensils thoroughly afterwards.)

Place the poussins in a large tray and rub them all over with the marinade. Cover the tray with clingfilm and place in the fridge for at least 30 minutes.

Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Place the poussins onto a rack over a foil-lined tray and bake in the preheated oven for 25 minutes. Finish on the barbecue or griddle pan for a further 10 minutes (5 minutes on each side) until the skin is crisp and the meat is tender and cooked through with no pink meat.

Remove the poussins from the barbecue or pan and leave to rest. Meanwhile, rub the salad onions in the remaining oil, season with black sea salt and griddle for a few minutes until charred and softened. Serve the poussins with the salad onions and a bowl of fresh salad.