Levi Roots’ Spatchcocked Poussins with Rum Barbecue Sauce - James Martin Chef

Ingredients

• Juice of 1 lime
• 4 spatchcocked poussins
• Sunflower or groundnut oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2cm (¾ in) piece of root ginger, finely chopped
• 1 tbsp allspice berries, crushed
• ½ red chilli, deseeded and finely chopped
• 80ml (2½ fl oz) tomato ketchup
• 227g can tomatoes
• 85g (3oz) molasses sugar
• 40g (1½ oz) light brown sugar
• 150ml (¼ pint) white wine or cider vinegar
• 150ml (¼ pint) dark rum
• Squeeze the lime over the poussins and leave, covered, for about 30 minutes.
• When the poussins are almost ready, paint or spoon the barbecue sauce on to each side, then fry again on each side for another couple of minutes.