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Spatchcocks with fresh garlic, fennel and peas

Serves 4
Cooking Time prep time 5 mins, cook 50 mins
4   spatchcock, butterflied and halved
6 cloves   garlic, thinly sliced
6   spring onions, cut in half crossways
6 (about 550gm) bulbs   baby fennel, quartered
250ml (1 cup)   dry white wine
60ml (¼ cup)   extra-virgin olive oil
400 gm   podded peas, cooked
1 tbsp   finely chopped mint


1 Preheat oven to 200C. Place spatchcock in an ovenproof dish and scatter with garlic, fennel and spring onions. Pour over wine and olive oil and season generously with sea salt and freshly ground black pepper and bake for 40 minutes.
2 Stir in peas and mint and cook for a further 10 minutes before serving.


RECIPE Andy Harris

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