Name: Roast spatchcocks with radish and currant salad
Yield: 4
Ingredients: 5 fresh bay leaves, coarsely chopped; 3 garlic cloves, coarsely chopped; 2 lemons, finely grated rind only; 80 ml (1/3 cup) olive oil; 4 spatchcocks (about 500gm each), butterflied; Radish and currant salad; 1 bunch radishes (about 7), thinly sliced on a mandolin; ½ cup flat-leaf parsley (loosely packed), coarsely chopped; 2 tbsp Greek-style yoghurt; 2 tbsp currants, soaked in warm water for 10 minutes, drained; 1 tbsp extra-virgin olive oil

This salad was inspired by Maria Benardis’s lovely book My Greek Family Table. It’s the perfect accompaniment to the bay leaf-roasted spatchcocks.

Ingredients

5 fresh bay leaves, coarsely chopped

3 garlic cloves, coarsely chopped

2 lemons, finely grated rind only

80 ml (1/3 cup) olive oil

4 spatchcocks (about 500gm each), butterflied

Radish and currant salad

1 bunch radishes (about 7), thinly sliced on a mandolin

½ cup flat-leaf parsley (loosely packed), coarsely chopped

2 tbsp Greek-style yoghurt

2 tbsp currants, soaked in warm water for 10 minutes, drained

1 tbsp extra-virgin olive oil

Method

Main

1.Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.

2.Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).

3.Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.