Saute the onion and bacon in a small frying pan. Allow to cool and mix with remaining ingredients, season to taste

Preheat oven to 200°C

Trim excess fat from the spatchcocks, dry with paper towel, fill the cavity with the stuffing, and secure the bird around the tail and the legs together by threading with a bamboo skewer and season with sea salt and ground black pepper

Place the birds in a large baking pan together with the potato and pumpkin. Brush with olive oil. Bake for 30 minutes for smaller and 40 minutes for larger spatchcock

Add zucchini after 10 minutes. Remove vegetables and birds, cover and rest for 10 minutes

Whilst the birds are resting add the chicken stock to the pan juices. Stir until well combined and liquid reduces (if you need to thicken, combine a little cornflour with water)

For the Gravy place the chicken stock in a saucepan and reduce by half

mix the cornflour and water together to thicken

cook for a further 2 minutes, over and reserve

Heat the chicken stock and add the peas, cook until tender. Remove from the heat and add the mint, mash roughly