Spatchcock Chicken beef-chops strain reserve and reduce the

strain reserve and reduce the sauce

But it was rescued by chefs including Gary Rhodes and Delia Smith who put it on menus and included it in recipes

At least two years old

beef fillet tail offers all the tenderness and delicate flavour of prime fillet at exceptional value

shallots and hazelnuts all bound in a mustard heavy vinaigrette

Spatchcock Chicken beef-chops strain reserve and reduce theUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue. Inspired by Chef Val Warner "Legs crossed like a yoga enthusiast and such artful arrangement is because