Roast Poussin with Rice - serves 4

1 cup cooked long grain rice
1 small onion, chopped finely
Finely grated rind and juice of 1 lemon
2 tbsp chopped mint
3 tbsp chopped dried apricots
2 tbsp natural yogurt
2 tsp ground turmeric
2 tsp ground cumin
1 lb poussin
Salt and black pepper to taste
Lemon slices and mint springs, to garnish

Preheat the oven to 400F. Mix together the rice, onion, lemon rind, mint and apricots. Stir in half each of the lemon juice, yogurt, turmeric, cumin, and salt and pepper.
Stuff the poussin with the rice mixture at the neck end only. Any spare stuffing can be served separately. Place the poussin on a rack in a roasting tin.
Mix together the remaining lemon juice, yogurt, turmeric and cumin, then brush this over the poussin. Cover loosely with foil and cook in the oven for 30 minutes.
Remove the foil and roast for a further 15 minutes, or until golden brown and the juices run clear, not pink, when pierced.
Cut the poussin in half with a sharp knife and serve with the reserved rice.
Garnish with lemon slices and fresh mint.