Remove any trussing strings from the birds, and using a pair of kitchen scissors, cut down on either side of the backbone.

Lay the poussins flat and flatten with the help of a rolling pin or mallet, or use the heel of your hand.

Thread the legs and wings on to skewers to keep the poussins flat while they are cooking.

Brush both sides with melted butter and season with salt and pepper. Sprinkle with lemon juice and herbs.

Preheat the grill to moderate heat and cook skin-side first for 6 minutes until golden brown.

Turn over, brush with butter and grill for a further 6-8 minutes or until cooked. Garnish with chopped herbs and lemon slices.