Preheat the oven to 180°C / 350°F / Gas 4. Tie the birds into a neat shape and place on a wire
rack over the sink. Pour over boiling water to plump the flesh and pat dry with kitchen paper.
Mix the honey, sherry and vinegar together and brush over the birds. Season well.
Put the rack into a roasting tin and roast the birds for 45-55 minutes. Baste well during
cooking with the honey glaze until crisp and golden brown.