I LOVE THE FLAVOURS IN THIS RECIPE, and have adapted it over the years. As this is a book of my absolute favourites, I had to put it in! A whole poussin is often too much for one person, so I tend to cut them in half once cooked and offer half to begin with. You can use chicken breasts or quarters, if you prefer. As the chicken is left to marinate for 24 hours, this dish is best made a day or so in advance.

SERVES 6

PREPARE AHEAD Store in the marinade for up to 2 days in the fridge.

FREEZE The raw poussins in the marinade can be frozen.

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3 × 450g (1lb) poussins

1 tbsp runny honey

1 rounded tbsp cornflour

salt and freshly ground black pepper

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FOR THE MARINADE

600ml (1 pint) 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 (see tip here)

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1. 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.

2. Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave the chicken to marinate in the fridge for about 24 hours.

3. When you’re ready to cook, preheat the oven to 200°C/180°C fan/Gas 6.

4. Take the poussins out of the bag, saving the marinade to make the sauce. Arrange the “poussins, breast side up, in a large roasting tin and drizzle over the honey.

5. 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 to roast for a further 15 minutes.

6. 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.

7. Serve with salad, new potatoes, and jugged sauce.