It’s always nice to have a group of mates round for a big feed. Even better when you give each of them their own bird to demolish. Roasting spatch is a sinch, then again you can fuck them up pretty good. These little fellas were brined for 3 hours then stuffed with eshallots, olives, smothered in tarragon butter then roasted on a bed of leeks for about 25 minutes at 190c. We recently acquired a deep fryer and have been going fry-crazy. Root veg chips are super tasty and a great snack. The addition of beetroot chips to the iceberg salad added a whole new dimension, and the colour is amazing.  The jerusalem artichokes where sliced in half seasoned with mustard powder then roasted in butter.

Roast Spatchcock

Potato and Cauliflower Salad

Brussel Sprouts, Leeks and Chorizo

Iceberg, Golden Grapes and Beetroot

Roast Jerusalem Artichokes