MEDITERRANEAN SPATCHCOCK

SERVES 4

I love this dish served with roasted new potatoes. The marinade can also be used on all types of poultry, or brush it over potatoes before roasting. You could also combine the marinade with butter and stuff it under the skin of a chicken, or brush it over a lamb leg or shoulder before baking.

4 x 500 g (1lb 2 oz) fresh spatchcocks

150 ml (5 fl oz) olive oil, for frying

1 lemon, quartered, to serve

extra virgin olive oil (optional), to serve

MARINADE

1 tablespoon finely grated lemon zest

3 garlic cloves, finely chopped

2 tablespoons thyme leaves, finely chopped

2 tablespoons rosemary leaves, finely chopped

2 teaspoons ground turmeric

3 teaspoons ground coriander

1 tablespoon lemon juice

100 ml (3½ fl oz) olive oil

sea salt and freshly ground black pepper

For the marinade, combine all the ingredients apart from the oil in a mortar and pound with a pestle to a paste. Stir in the oil and season to taste.

Place the spatchcock on a chopping board and use poultry shears or strong kitchen scissors to cut along both sides of the backbone and discard it. Open out the spatchcock, place skin side up on the board and push down on the breastbone to flatten. Repeat with the other three spatchcocks. Place the spatchcocks in a large bowl and pour over the marinade. Toss to coat well and refrigerate for 6 hours.

Preheat the oven to 170°C (325°F/Gas 3).

Heat the oil in a large frying pan over medium–high heat. Seal the spatchcocks on all sides, then place on a baking tray and bake for 10–15 minutes or until cooked through. Remove and rest for 5 minutes. To serve, place a spatchcock on each of four plates, drizzle with a little extra virgin olive oil, if desired, sprinkle with sea salt, give a good grind of pepper and serve with a lemon quarter on the side.