"I love using spatchcock, they’re always so juicy and tender and easy to cook," says chef Jacqui Challinor. A big fan of using lots of fresh herbs in everything, Challinor suggests it’s an easy way to add flavour and freshen a dish up. "The blend of coriander, parsley and spices works beautifully with the smoky meat. Use whole cumin seeds over store-bought powder and toast and grind them yourself for extra flavour," she says. "The fresher the herbs and spices, the more vibrant the taste."
"We make all our own charcuterie, cheese, yoghurt and bread in-house. Anything homemade is always going to trump a store-bought product," says Challinor, a philosophy reflected in Nomad’s white anchovies with pickled fennel, preserved lemon and sourdough overleaf. "Since the rest of this dish is so simple to produce, it makes sense to spend a little extra time making the mayonnaise from scratch."
2 x 600g butterflied spatchcock
200g sheep’s milk yoghurt
1 garlic clove, crushed
3 tbsp lemon juice
3 tbsp extra-virgin olive oil
salt flakes and freshly ground black pepper
2 baby cos lettuces, quartered lengthways
2 limes, cheeks sliced off
For the chermoula:
1⁄2 bunch of flat-leaf parsley, leaves picked and a couple of stalks reserved
1⁄2 bunch of coriander, leaves picked and a couple of stalks reserved
100g red onion
2 garlic cloves
90ml extra-virgin olive oil
2 tsp ground cumin
2 tsp sweet paprika
2 tbsp turmeric powder 2 teaspoons ras el hanout
1⁄2 tsp chilli powder
1 tsp salt flakes
You will need a meat thermometer for this recipe.
For the chermoula, add all the ingredients to a food processor and blitz together to a fine paste.
Add the spatchcock and chermoula to a large bowl and mix to thoroughly coat the birds. Set aside to marinate for 2–3 hours.
Preheat the barbecue on high.
Combine the yoghurt, garlic, 2 tbsp lemon juice and 2 tbsp of oil. Season to taste and set aside.
Grill the spatchcock until the internal temperature reaches 65°C on a meat thermometer. Set aside to rest.
While the spatchcock is resting, quickly grill the wedges of cos until they start to wilt. Dress with the remaining oil and lemon juice and season to taste.
Quarter the spatchcock and arrange on plates or a platter, alternating with the lettuce quarters. Serve with lime cheeks and the yoghurt.
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