Colin Faulkner, who took the black-and-white photographs for this book, made this dish for me. That evening he let his imagination fly with what was at hand and the result was delicious. You can follow the recipe exactly or use your own combination of herbs. Keep in mind that this is a glaze, not a sauce, so it will be thick and syrupy, with just enough to coat the birds. Serve the birds whole or cut them in half before serving, to make them easier to eat.
