Ingredients

• 1 poussin
• spatchcocked
• 4 tbsp olive oil
• ½ tsp ground cumin
• 1 tsp garlic powder
• ½ tsp hot smoked paprika
• 1 corn on the cob
• 1 red onion
• finely chopped
• 1 ripe mango
• peeled
• destoned and finely chopped
• 1 green chilli
• deseeded and finely chopped
• ½ cucumber
• finely chopped
• 1 avocado
• peeled
• destoned and finely chopped
• 1 bunch fresh coriander
• finely chopped
• 1 lime
• juice only
• 1 garlic clove
• finely chopped
• salt and freshly ground black pepper
• 1 tsp chipotle purée
• 3 tsp white wine vinegar
• 3 tsp light brown sugar
• 50g/1¾oz buttermilk
• 2 tbsp mayonnaise
• ½ lime
• juice only

Directions

• Put the poussin in a large non-metallic bowl and add the olive oil
• cumin
• garlic powder and paprika. Massage the marinade into the poussin
• cover and leave in the fridge to marinate for at least 2 hours
• but preferably overnight.
• Heat a large frying pan over a medium–low heat. Lay the poussin in the pan
• skin-side up and cook for 5 minutes
• or until browned. Turn the poussin over
• place a heavy weight on the top and leave to cook for 30–45 minutes
• or until crispy and cooked through. Remove from the pan
• cover and allow to rest.
• Meanwhile
• heat a griddle pan or a grill and brush the corn on the cob with oil. Grill
• turning frequently
• until chargrilled on all sides.
• Cut the kernels off the cob and mix with the remaining salsa ingredients in a small bowl. Season with salt and pepper.
• To make the buttermilk hot sauce
• mix together the chipotle purée
• vinegar and sugar. Add the buttermilk
• mayonnaise and a squeeze of lime juice and stir well until combined.
• To serve
• cut the poussin in half
• scatter over the salsa and serve with the buttermilk hot sauce on the side.