Mary Berry cooks a tasty spatchcock poussins with orange, sage and ginger dish on Mary Berry’s Absolute Favourites.

Mary says: “I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked – or you can use chicken breasts or quarters, if you prefer”

The ingredients: 3 x 450g poussins, 1 tbsp clear honey, 1 rounded tbsp cornflour and salt and freshly ground black pepper.

For the marinade: 600ml orange juice, 3 fat garlic cloves, crushed, 2 tbsp olive oil, 4 tbsp soy sauce, 1 tbsp chopped sage, plus extra leaves to garnish, 2 tsp thyme leaves and 1 tbsp coarsely grated fresh root ginger.

The recipe is taken from Mary’s book titled: Mary Berry’s Absolute Favourites, available from Amazon now.