Lime & Green Chilli Poussin

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   1. Preheat the oven to maximum.

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   2. Stick a fork into each side of the halved lime so that it is easy to squeeze. Squeeze most of the lime over the poussin then set the lime aside for later. Cut the ends off the green chillis and with the ends, rub the poussin vigorously, allowing whatever seeds do to come out. Sprinkle the capsicum flakes over the poussin as well, and then season with salt and pepper. Finally drizzle with olive oil and spread the oil over the entire bird with a fork so as no to lose much of the seasoning.

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   3. Slice 2 garlic cloves longways, and slice the large parts of the chillis longways about half way down. Fill the poussin with the coriander, then the garlic and chillis, and finally plug it closed with the remaining half lime.

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   4. A bread tin is perfect for this recipe. Place the beans on the bottom of the tin and then put the poussin on top of them. Put the tin into the oven and allow to roast for 12 minutes on maximum, then turn down to 170C for a further 40 minutes.

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