Ingredients

• 3 x 450g/1lb poussins
• 1 tbsp clear honey
• 1 rounded tbsp cornflour
• salt and freshly ground black pepper
• 600ml/20fl oz orange juice
• 3 fat garlic cloves
• crushed
• 2 tbsp olive oil
• 4 tbsp soy sauce
• 1 tbsp chopped sage
• plus extra leaves to garnish
• 2 tsp thyme leaves
• 1 tbsp coarsely grated fresh root ginger

Directions

• First cut the backbone out of each poussin. Place the birds
• breast-side down
• on a chopping board and
• using a sharp pair of kitchen scissors or shears
• cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone.
• Combine all the marinade ingredients and place in a large
• resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours.
• When you’re ready to cook
• preheat the oven to 200C/180C Fan/Gas 6.
• Take the poussins out of the bag
• reserving the marinade to make the sauce. Arrange the poussins
• breast-side up
• in a large roasting tin and drizzle over the honey.
• Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug
• add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes.
• Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce
• seasoning with salt and pepper to taste. Serve half a poussin per person
• with some of the sauce spooned over and garnished with sage leaves.