Spatchcock

Spatchcock chicken has the backbone removed and is flattened, so it cooks quickly and evenly. Ours is free-range, from Suffolk, and comes in a choice of marinades: Thai, garlic and rosemary, BBQ, Chinese and jerk, all gluten-free. Roast it in a hot oven for about 45 minutes, or cook it on the barbecue over a medium heat, until the juices run clear. Rest it, then carve.