Spatchcocked poussin with fermented chilli bean butter

First, make the chilli bean butter. Add all the ingredients to a bowl and mix until fully combined. You only need 40g of the butter for each poussin, but any excess can be formed into a log, wrapped in cling film and kept in the freezer for other dishes

Preheat the oven to 180°C/gas mark 4

To spatcock the poussin, place the bird breast-side down and use scissors to cut out the spine. Flip it over then push down on the bird to flatten it out

Carefully lift up the skin of the breasts and stuff with half of the butter. Drizzle the bird with a little olive oil and sprinkle with five-spice and a pinch of salt

Place a large nonstick frying pan over a high heat with a drizzle of olive oil. Use tongs to place the poussin breast-side down in the pan and fry for 2–3 minutes or until nice and golden

Transfer to a baking tray breast-side up, pouring over the melted butter and juices from the pan. Roast for 20–25 minutes, depending on the size of the bird. To check it’s cooked, pierce the thickest part of the thigh – the juices should run clear. If still a little bloody, return to the oven for a further 5 minutes

Place the remaining butter on top of the hot poussin and let it melt. Serve immediately