Herby Spatchcocked Poussin

2 spatchcocked poussin No. 5, (500gr)

Finely grated rind and juice of 1 lemon

4 tbsp. fresh chopped mixed herbs such as parsley, tarragon and thyme

4 tbsp. olive oil

Sauce:

1 tbsp. olive oil

1 garlic clove, chopped

1 onion, roughly chopped

1 x 400gr can pimientos

Salt and freshly ground black pepper

• Place the poussin a shallow ovenproof dish.

• Mix together the lemon rind and juice, herbs and oil. Season; then pour the marinade over the poussin.

• Turn the birds, breast-side down.

• Cover with cling-wrap.

• Chill for at least 2 hours.

• Preheat oven to 200  C.

• Turn the poussin breast side down.

• Bake for 30 minutes, basting occasionally with the marinade.

• Poussins are cooked when the juices rum clear from the thigh, when pierced with the tip of a sharp knife or skewer.

To make the Sauce:

• Heat oil in a saucepan.

• Add the garlic and onion.

• Cook over a moderate heat for 5 minutes, until soft and golden.

• Drain the pimientos, reserving 3 tbsp. of the juice.

• Add to the pan with the reserved juice.

• Blend the sauce in a food processor, until almost smooth.

• Return to the saucepan.

• Heat for 2-3 minutes until piping hot.

• Season well.

• Serve the sauce with the poussin.

• Serves 2.