2×375g (12oz) poussins spatchcocked.
3tbsp olive oil grated zest of 1 lime and juice of 2 limes 1 small onion, finely chopped 2-3 garlic cloves, crushed 2tbsp chopped fresh coriander 1tbsp paprika 2tsp curry powder pinch of cayenne pepper salt.

1- Mix all the marinade ingredients, except salt, in a non-metallic dish. Turn the poussins in the marinade, cover, and marinate in the refrigerator for at least 3 hours (or overnight), turning occasionally.
2- When ready to cook, preheat the grill to hot, and sprinkle the poussins with a little salt.
3- Put the poussins, skin-side down, on a rack under the grill, 15cm (6in) from the heat, and grill 15-20 minutes on each side, turning once and brushing with the marinade. Check the poussins are done clear, not pink or red. Serve hot or cold.

Cook’s know-how
It is quick and easy to spatchcock poussins, but you can buy them ready spatchcocked at most supermarkets, especially during the barbecue season.