CHEF and blogger Paul James writes for our paper.

This is a dish using a poussin,

A poussin is a young chicken weighing between 400g and 550g.

The meat has a delicate flavour, not dissimilar to chicken, and is tender and succulent in texture.

While out shopping I came across a row of these small chickens and wanted to cook a dish that would bring spices and flavours of the Caribbean and complement the bird without losing its delicate flavour to much.

Using Jerk seasoning sparingly but still enough for flavour. I added a sweet pepper sauce made up of some delicious ingredients.

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Caribbean sweet pepper poussin

Ingredients for the Poussin

1 poussin

1tbsp of jerk seasoning.

1tbsp of oil

Sprinkle of black pepper and sea salt

Selection of vegetables

Method for the poussin

1. Pre heat the oven to 180c

2. Massage the poussin with oil then sprinkle over the jerk seasoning evenly.

3. Add pepper and salt and massage in all of the spices.

4. Place on a roasting tray with a couple of dots of butter added on top.

5. Roast for around 55 minutes

6. Remove and leave to rest.

7. Blanch the vegetables for a few minutes in boiling water then drain.

8. In a warm frying pan add the butter and sauté the vegetables until just cooked but with a nice bite to them still.

10. Once the poussin has rested cut in half and serve on a plate with the Sautéed buttered vegetables and sweet pepper sauce spooned over the poussin.