1. Mix together the mustard, paprika, cumin, ketchup, lemon juice and salt until smooth, then gradually stir in the butter.

2. Using game shears or strong kitchen scissors, split each poussin along on side of the backbone, then cut down the other side of the backbone to remove it.

3. Open out a poussin, skin-side uppermost, then press down firmly with the heel of your hand. Pass a long skewer through one leg and out through the other to secure the bird open and flat. Repeat with the remaining birds.

4. Spread the mustard mixture evenly over the skin of the birds. Cover loosely and leave in a cool place for at least 2 hours to marinate. Preheat the grill.

5. Place the birds, skin-side uppermost, under the grill and cook for about 12 minutes. Turn the birds over, baste with any juices in the pan, and cook for a further 7 minutes, until the juices run clear when pierced with the point of a knife.

Notes: For an al fresco meal in the summer, these spatchcocked poussins may be cooked on a barbecue.