Prepare the poussins:
Allow 1 poussin per person. Poussins are perfect for grilling or barbequeing. To make them the same thickness throughout so they cook quickly and evenly, the backbone is removed, then the birds are flattened and secured with metal skewers.

• Tuck under the wings and remove the wishbone. Turn the bird over, cut along each side of the backbone with poultry shears and remove it.
• Push down on the bird to break the breastbone, flattening it against the cutting board.
• Keeping the bird flat, push a metal skewer through the wings and breast. Push another metal skewer through the thighs.

Make a marinade for the poussins by mixing together, in a non-metallic dish, olive oil, lemon juice, 3-4 cloves crushed garlic and chopped fresh herbs. Prick the birds all over and put them in the marinade. Overnight is best but even 1 hour is fine.

Preheat your grill or barbeque until very hot. Put on the poussins, skin side up and grill for about 30-40 minutes, turning frequently and brushing with the marinade.

While the poussins are grilling make the curry sauce:
I use a mix of 200g natural yoghurt – low fat European style with 2-3 spoonfuls of a regular thick European style.

• 1 bunch spring onions
• 1 citron confit (preserved lemon)
• 2 cloves garlic
• 1 tsp curry powder
• 1 pinch cayenne pepper or a few dashes of Tobasco or ½ tsp harissa
• 100ml light olive oil
• salt (taste the sauce first as the lemons are salty).

Finely chop the spring onions, the garlic and the lemon. Put in a bowl with the yoghurt, add the curry, whatever spicy flavouring you choose and the oil. Taste and adjust as necessary. Set aside in a cool place. This sauce is also great with crumbed fish or poached salmon.

Before serving the poussins remove the skewers.

Serve with baked potatoes, curry sauce, a salad and with a chilled Pouilly-fuissé.