Spatchcock the birds (see Umbrian Lemon Poussin) and marinate them overnight in lemon juice and ginger juice, with chilli flakes and lots of pepper. They must not be aggressively char-grilled, as this makes them bitter when cold, but cooked under a medium-hot overhead grill, after being brushed with olive oil, and turned frequently until the skin is crisp and golden. Cook about
© 1998 Alastair Little. All rights reserved.