Whole Roast Stuffed Spatchcock
Ingredients
- 4 whole spatchcock
- 5 x small mandarins, 1 zested and juiced
- 4 bamboo skewers
- 12 sage leaves, washed and picked
- 8 thin slices rind less pancetta
- 2 beetroot, peeled and cut into 8 wedges
- Olive oil spray
- 1 large eggplant, cut into 4cm pieces
- 150 mls chicken stock
- 20 gms (about 1 1/2tbsp) corn flour
- 50 mls water
- sea salt and cracked pepper