Spatchcock with summer herbs
The barbecue is a great tool, but it isn't used often enough. We tend to barbecue mostly meat, believing the heat is too fierce for more delicate foods. With a little care and control, however, the charred flavours you get from barbecuing can be applied to lots of different produce.
Ingredients
For 4 people, allow 1 spatchcock each
1 bunch flat-leaf parsley
1 bunch tarragon
1 bunch thyme
extra virgin olive oil
salt
pepper
Method
For 4 people, allow 1 spatchcock each.
Wash the spatchcocks and pat dry. Place a large, sharp knife in the cavity, to one side of the backbone and slice through. Place the knife on the other side of the backbone and cut through, removing it entirely. The spatchcock can now be flattened in one piece, ready for the barbecue.
Roughly chop together a bunch each of flat-leaf parsley, tarragon and thyme. Coat each spatchcock with a little extra virgin olive oil and press the chopped herbs on each side of each bird. Season with salt and pepper and barbecue until cooked - first with the skin side down, then on the other side - then serve.
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