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Manu Feildel's Char Grilled Butterflied Spatchcock with Peppercorn Sauce

Ingredients

• 6 cloves garlic, thinly sliced

• Zest of 1 large juicy lemon, removed in long, thin strips and its juice

• 120 ml olive oil

• 6 sprigs thyme, plus extra to serve

• Sea salt and freshly ground black pepper

• 2 spatchcock’s, butterflied (ask your Butcher to do this)

• 2 bunches of asparagus, woody ends trimmed

•  1 lemon, thickly sliced

•  1 x 150 g pouch of peppercorn sauce by Manu

Method

1. Mix the garlic, lemon zest and juice, 80 ml of olive oil and thyme in a bowl and season well with salt and pepper. Place the spatchcock’s in a baking dish, then pour the marinade over, turning to coat well. Cover with plastic film and marinate for an hour or so. Set aside.
   
   

2. Heat a large Chargrill pan (or barbecue grill plate) over medium heat. Drain at the spatchcock’s, then insert 4 metal skewers into each one to keep them flat during cooking. Add the spatchcock to the pan, then Chargrill for 30 minutes or until cooked through, turning and brushing with the marinade occasionally. Add the lemon zest, herbs and garlic during the last five minutes of cooking, but do not brush with marinade in this time. Remove the spatchcocks’ from the pan onto a plate and allow to rest for 5 minutes.
   
   

3. Coat the asparagus with the remaining olive oil and season with salt and pepper.
   Place the asparagus onto the chargrill and cook for 4 minutes, turning occasionally until almost cooked through and slightly crunchy in the centre. Meanwhile, add the lemon slices onto the grill and cook for 1 – 2 minutes on each side or until charred and caramelised.
   
   

4. Place the peppercorn sauce in a saucepan and bring to the boil and serve with the spatchcock’s, grilled asparagus, lemon slices and some extra thyme.