To spatchcock a bird means to take out the back bone. It’s very easy, just watch my instructional video, I also like to remove the ribs as it makes eating easier. When cooked, put a bowl of warm water with slices of lemon and encourage your guests to use their hands to eat the legs and wings so no meat goes to waste. Poussin are often enough to feed 2 people but indulge your friends and family and give them a whole bird each.

Serve with a green salad and some bread to mop up all the juices.

Remove the back bone from the birds and loosen the skin under the breast – watch video.

Preheat the oven to 180c fan.

Finely slice the spring onions reserving some of the green parts for garnish. Mix the butter with the chipotle, spring onions, coriander, salt and pepper. As in the video, use a quarter of the butter mixture for each bird placing some under the skin and rubbing the rest all over then place on a baking tray.

Roast the birds in the oven for 35 minutes. Remove and allow to rest for 5 minutes. Serve the birds with juices poured over or on the side. I love to drizzle the buttery chipotle juices over salad leaves.