Svartfuglur (cooked guillemot)

Instructions

1. Preheat the oven to 200 °C (gas mark 6-7).
2. Check that the birds are well plucked, cleaned and rinsed in cold water, then pat them dry with kitchen paper.
3. Soften the butter at room temperature and mix it with the salt, pepper and thyme.
4. Rub the seasoned butter generously over the inside and outside of the birds.
5. Place them in an ovenproof dish and roast for 20 to 25 minutes, basting them with their juices halfway through.
6. The birds are ready when the skin is golden and the flesh is cooked through but still pink.
7. Let them rest for 5 minutes before carving and serve with the potatoes.