Butterflied Poussin with Yuzu Honey Glaze

• servings: SERVES 4 AS ONE OF 4-5 R

Ingredients

2 whole poussin

2 tosp olive oil

1½ tosp yuzu juice

1½ fosp runny honey

Sake-Mirin Spray (page 23)

sea sait and freshly ground black

pepper

Directions

Poussin with vuzu noney Glaze

Start the robata grill (page 12. To prepare the poussin, remove the neck and parson's nose, cut down the centre of the back and open up the pousin le s book, Turn the bird fiesh side up, thee birdy un deands Aat on the bird and pes book) Turm the bird flesh side up, then place your hands fat on the bat and pes it at using your body weight Rinse the birds in det cold running water, a dry with kitchen (paper) towel, then rub the birds in olive oil and season with at and pepper. Mix the yuzu juice with the honey in a bowl and set aside.

robata to seal in the juices, then move to the cooler part, turning every 2 minutes and keeping them moist with the sake-mirin spray. Brush the skin with the honey and yuzu glaze, continuing to turn the birds and using up the glaze. These birds cook fast, so keep rotating. This process takes up to 20 minutes depending on the intensity of the coals. When the birds are cooked, place on a chopping board, cut into four pieces each, and serve with Aonori Flatbread (page 200).