Garlicky Georgian poussins with plum chutney recipe
 Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe. 2 poussins4 garlic cloves, finely grated½ tsp cayenne pepper40g/1½oz butter1 tbsp sunflower oil½ tbsp chopped tarragon½ tbsp chopped basil½ tbsp chopped parsley½ tbsp chopped dillsea salt flakes 2 poussins 4 garlic cloves, finely grated ½ tsp cayenne pepper 40g/1½oz butter 1 tbsp sunflower oil ½ tbsp chopped tarragon ½ tbsp chopped basil ½ tbsp chopped parsley ½ tbsp chopped dill sea salt flakes 350g/12oz plums or greengages, stoned and roughly chopped1 garlic clove, grated or crushed½ tsp smoked paprika½ tbsp black treacle2 sprigs dill, chopped sea salt flakes 350g/12oz 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 sea salt flakes sourdough bread sourdough bread Method Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes.Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes.Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy.Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear.Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften.Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator.When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two.Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up.