Spatchcocks with fresh garlic, fennel and peas

AT A GLANCE

  • Serves 4 people

  • 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 (ΒΌ cup) extra-virgin olive oil
  • 400 gm podded peas, cooked
  • 1 tbsp finely chopped mint
01   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.
02   Stir in peas and mint and cook for a further 10 minutes before serving.

Recipe:

ANDY HARRIS

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