Supper Club: 3 chicken recipes to try this week

Sally Butcher and her husband Jamshid kindly talked Catherine Phipps through this recipe, which is a Middle Eastern classic. Poussin are skinned, cut up and left to sit in a bath of lime juice for 24 hours, before they are grilled or barbecued, basted all the while with saffron butter.

The next day, either get your barbecue ready or heat your oven to its highest temperature. Grind and soak the saffron in the boiling water, as before, and put it in a saucepan with the butter and garlic. Melt together. In a small bowl, mix the lime juice with the salt. Pour over the onions, add the peppercorns and stir to combine.

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