Ingredients

• 2 lemongrass stalks
• outer leaves removed
• inner core finely chopped
• 2 tbsp roughly chopped fresh coriander leaves
• 4 garlic cloves
• finely chopped
• 2 red chillies
• finely chopped
• 5cm/2in piece fresh root ginger
• peeled and grated
• 2 limes
• juice only
• 300ml/11fl oz vegetable oil
• 4 poussins
• 1 free-range egg yolk
• 2 tsp Dijon mustard
• 2 tsp walnut vinegar
• sea salt and freshly ground black pepper
• 1 small red cabbage
• root removed
• leaves very finely sliced

Directions

• Soak a large
• unvarnished wooden stick suitable for cooking in cold water
• preferably overnight.
• Light the barbecue and allow the flames to flare up and die down
• until the coals are glowing red and starting to turn white.
• In a bowl
• mix together the lemongrass
• coriander
• garlic
• chillies
• ginger and lime juice until well combined. Stir in 50ml/2fl oz of the vegetable oil
• then add the poussin and turn to coat them in the marinade
• scooping some inside each
• too.
• When the barbecue is ready
• slide the poussins onto the stick
• securing them with string.
• Set the stick about 30cm/12in above the barbecue coals and cook for 30-35 minutes (depending on their size)
• turning every so often
• until the poussins are completely cooked through and no trace of pink remains when the thigh meat is pierced in its thickest part with a skewer.
• To make the dressingwhisk the egg yolk
• Dijon mustard
• walnut vinegar and 250ml/9fl oz water together in a bowl until combined. Gradually whisk in the remaining vegetable oil
• whisking all the time
• until emulsified. Season
• to taste
• with salt and freshly ground black pepper.
• Place the red cabbage into a large bowl
• then pour over 100ml/3½fl oz of the dressing and mix well.
• Serve the poussins whole with a pile of the red-cabbage salad alongside.