‘Fast and French’ is the heading for the article that contained this recipe. It was Kathy Montogomery’s contribution to the French group discussion on cooking terms Win win!

Oven at 190°C

2 small poussins (or substitute chicken supremes)
50g butter, softened
Grated zest and juice of an unwaxed lime
2 garlic cloves, crushed
½ tsp ground coriander
½ tsp harissa (paste or dried)
½ tsp chilli flakes (optional)
2 tsp runny honey
2 tbsp Greek-style yoghurt
2 tbsp lemon thyme, finely chopped or 1 tsp dried lemon thyme
Salt and fresh ground black pepper

Cut the poussins in half lengthwise and press the halves down with a rolling pin to flatten them.

Put half the butter in a bowl and add half the lime zest. Add the garlic, coriander, lemon thyme, harissa and chilli flakes (if using). Season generously and mix.

Using a palette knife, carefully spread the butter mixture between the skin and flesh of the birds.

Combine the rest of the butter and lime zest with the lime juice and honey. Brush over the birds and season generously.

Fry on both sides, starting with the breast, basting with the pan juices, until well coloured and then transfer pieces and the juice to a roasting pan and roast in the oven for a further 10-15 minutes. Put a skewer into the thickest part of the birds to check the juices run clear to be sure the birds are thoroughly cooked.

Transfer the poussins or supremes to a warm dish to rest. Whisk the yoghurt into the juices and serve this over the birds or as a sauce on the side.