Olia Hercules serves up garlicky Georgian poussins with plum chutney on Saturday Kitchen.

Olia says: “Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe.”

The ingredients are: For the Georgian poussins, 2 poussins, 4 garlic cloves, finely grated, ½ tsp cayenne pepper, 40g butter, 1 tbsp sunflower oil, ½ tbsp chopped tarragon, ½ tbsp chopped basil, ½ tbsp chopped parsley, ½ tbsp chopped dill and sea salt flakes.

For the Georgian plum chutney: 350g plums or greengages, stoned and roughly chopped, 1 garlic clove, grated or crushed, ½ tsp smoked paprika, ½ tbsp black treacle, 2 sprigs dill, chopped and sea salt flakes.