241 Pizza

Small handful of coriander stalks, finely chopped

Sea salt and black pepper

MANGO RELISH

1 firm but ripe mango

1 large red onion, peeled and finely chopped

1 red chilli, deseeded and finely chopped

Juice of ½ lime

1 To spatchcock the poussins, hold one, breast side down, on a chopping board. Using a pair of kitchen scissors, snip along both sides of the backbone to remove it. Turn the poussin over and press firmly down the middle with the palm of your hand to flatten it. Cut off the wing tip and trim off the excess skin and fat. Repeat with the remaining birds.

2 For the marinade, mix all the ingredients together in a large shallow bowl. Add the poussins and turn them over so that each bird is well coated. Cover with clingfilm and leave to marinate in the fridge for several hours, or preferably overnight.

3 Heat the oven to 170C/Gas 3. Transfer the poussins to a large baking tray, pour on the marinade from the bowl and sprinkle with some salt and pepper. Cover with foil and bake for 30-40 minutes until just cooked through. To test, prick the thickest part of each poussin with a skewer and press gently – the juices should run clear. Take off the foil and set aside to cool.

4 Meanwhile, make the mango relish. Peel the mango and chop the flesh, discarding the stone. Place in a bowl with the onion, chilli and lime juice. Toss to mix and season with salt and pepper to taste. Cover with clingfilm and chill for 20 minutes.

5 Heat the barbecue or a griddle pan until hot. Cook the poussins for 8-10 minutes, turning them over halfway, until charred on both sides. Rest for a few minutes before serving, with the mango relish on the side.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008.

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