SPATCHCOCK If you go to the trouble of marinating a spatchcocked bird or letting the butcher do it for you ready for the barbecue it can be a little disappointing if it rains. Not to worry though you can actually roast a spatchcocked bird quite successfully. Simply roast the bird breast side down in a roasting tin using the recommended times and temperatures.

Poultry is a natural non-conformist thing so view cooking times as a starting point. If you use a fan oven remember to reduce the heat by 10C. Roast chicken at 200C for 35-45 minutes per kg. To test for doneness insert a skewer into the widest part of the thigh below and behind the drumstick; the juices should run clear.

Spatchcock chicken is designed for the grill; the whole point of flattening it out is so that you can grill with ease. If you use the barbecue skewering it on long wide metal skewers will help it cook from the inside without burning on the outside. If you have a kettle barbecue or at least a lid closing it can help keep the moisture in too. Timing for grilling can be difficult to pin down as there are so many groups. Keeping it moving so that the inside has time to cook without the outside burning cooking it breast side up as much as possible and learning through practice and experience is the best advice we can give.