Roast spatchcock with cumquat jam

Combine 1 tsp ground coriander with 1/2 tsp five-spice powder, 1 tsp sesame oil and 2 tbsp soy sauce and spoon over 4 halved spatchcocks (with backbone removed). Set aside for 20 minutes. Heat 2-3 tbsp extra virgin olive oil in a pan over medium heat and brown spatchcocks.

Remove to a lightly oiled baking tray, season with sea salt and cracked black pepper and roast at 200C for about 20 minutes or until cooked. Rest in a warm place for 5 minutes.

Meanwhile, peel and slice 750g kumara and cook in lightly salted boiling water over medium heat for 10-15 minutes or until tender. Remove and drain. Mash with 1 tbsp butter, good pinch ground cinnamon and 4-5 tbsp low-fat milk.

Combine 400g halved, seeded cumquats in a saucepan with 100g demerara sugar, 100ml red wine vinegar, pinch salt and cracked black pepper. Bring to a simmer and cook over low heat for 25-30 minutes or until cumquats are soft and glossy.

Toss 80g mixed baby salad leaves with 2 tsp red wine vinegar and 1  1/2 tbsp extra virgin olive oil.

To serve

Divide salad evenly between 4 serving plates. Place spatchcock on salad leaves and top with cumquats. Serve kumara mash separately.