Grilled Cornish Hen with Coriander-Walnut Pesto

Use kitchen scissors to cut along each side of backbone to remove the backbone.

Use a knife to make a small opening in the cartilage in the centre of the breastbone.

Place the bird on a work surface, breast side up, and press down on the breasts to completely flatten the bird.

In a food processor, blend the pesto ingredients to a smooth mix.

Spread the pesto on the skin, covering well.

Let sit in the refrigerator for an hour before cooking.

Preheat the barbecue to the highest setting and place the hen skin side down.

Cook for 10 minutes. Turn over and continue cooking 15 – 20 minutes more (without turning again) or until a meat thermometer reads 180ºF (82ºC).

To serve, cut the hen in half lengthwise.