Roasted Spatchcocked Poussin with Redcurrant Sauce

Preheat the oven to 180 C / Gas mark 4.

In a saucepan melt the butter and stir in the honey, cumin, paprika and garlic.

Place the spatchcocked poussins in a roasting tray and pour the butter mixture over, ensuring the poussins are evenly coated. Roast in the preheated oven for 45 minutes, or until juices run clear.

For the sauce, in a saucepan over medium high heat, mix together the wine, white wine vinegar and redcurrant jelly. Mix the cornflour and water together in a small glass to make a slurry. Once bubbling, add the cornflour mixture to the redcurrant mixture. Stir until the sauce thickens and becomes darker in colour.

Serve the poussin with potatoes and vegetables, pouring the sauce all over the meal.