serves 8 ingredients

8 Cornish game hens 12 garlic cloves, crushed 4 tablespoons chopped

fresh oregano 200ml/7fl oz red wine vinegar 150ml/1/4pt olive oil 200g/7oz prunes, pitted 175g/6oz dried apricots 150g/5oz pitted green olives 50g/2oz capers, rinsed

and drained 8 bay leaves

175g/6oz soft brown sugar 225ml/8fl oz dry white wine 4 tablespoons chopped fresh parsley salt and freshly ground black pepper

• Clean the hens well under running cold water. Pat dry with kitchen paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil, prunes, apricots, olives, capers and bay leaves. Season with salt and pepper. Cover and marinate in the refrigerator overnight.

• Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens in shallow roasting tins. Spoon the marinade over the top. Sprinkle evenly with the brown sugar, and pour the wine around them. Roast for 1–11⁄4 hours, basting frequently, until golden.

• Transfer the hens, fruit, olives and capers to a serving platter. Moisten with the pan juices and sprinkle with the parsley. Serve hot, passing around the remaining pan juices in a sauceboat.