Ingredients

100 g butter, room temperature

2 tsp Santo Domingo Pimenton de la Vera (dulce)

2 cloves of garlic, crushed

Sea salt and black pepper

4 poussin

2 red peppers

Method

1. Mix the butter, sweet paprika, and garlic, together and season well. Smother the poussin with a generous coat of the butter, leaving a tablespoon for basting. Cover the poussin and leave in the fridge until ready to cook, allowing 30 mins to come to room temperature.

2. Light the barbecue and bring to a temperature of around 200 C. (Alternatively cook in the oven (190 C/fan 170 C/gas 5.)

3. Cook the poussin on the barbecue (throw on a couple of red peppers at the same time) for 45 minutes, basting the chicken occasionally with the leftover paprika butter, until the internal temperature reaches 74 C or the juices run clear.

4. Leave to rest for a few minutes before serving.

5. Serve on a bed of salad and the charred (peeled) peppers.

   Serves 4