• 4 Poussin, weighing about 500g each
• 2 tablespoons set honey
• 2 teaspoons Dijon mustard
• 1 tablespoon soft brown sugar
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

1. Start by preparing the poussin. Using poultry shears, cut along each side of the back bone and remove it. Turn the poussin over and press down firmly to break the breastbone and flatten it.
2. Repeat for all 4 birds.
3. To make the glaze, mix together the honey, mustard, brown sugar and olive oil.
4. Season each of the poussin well and brush with the honey glaze.
5. Place on the barbecue and cook slowly for 15-20 minutes on each side or until the juices run clear from the thigh, when pierced with the tip of a sharp knife. If there is any glaze remaining baste the poussin once during cooking.
6. Serve immediately. Delicious served with a green salad or garden fresh summer vegetables.

Serves 4

Cooks Note
Alternatively the poussin can be cooked on a roasting tray, in a pre-heated oven, at 200°C or gas mark 6 for 40-50 minutes.