Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce

SERVES 4 // PREP TIME 20 MINS // COOK 45 MINS

“As the weather warms so does the desire to cook outside,” says Dunn. “If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way – with nothing more than the chilli salt and lemon sauce they make a great side dish.”

4 spatchcock (about 400gm each) 100 ml extra-virgin olive oil 2 baby fennel, cut into thick wedges 2 celery hearts, quartered lengthways 16 spring onions, trimmed

LEMON SAUCE

2 egg yolks

60 ml (¼ cup) lemon juice 200 ml olive oil

200 ml sunflower oil

100 ml warm chicken stock

CHILLI SALT

2 tbsp sea salt flakes

1 tsp dried chilli flakes 1 tsp smoked paprika

1 tsp mustard powder

1 tsp ground black pepper ¼ tsp ground cloves

1 Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them, then tuck wing tips underneath. Pat spatchcock dry with paper towels, brush with a little oil and season with salt.

2 Heat a barbecue or char-grill pan to medium-high heat, add spatchcock skin-side down

(in batches if necessary) and cook, turning occasionally, until juices run clear when thickest part of thigh is pierced (18-20 minutes; if you cook them in batches keep them warm in a 100°C oven).

3 Meanwhile, drizzle vegetables with remaining oil, season to taste and grill until tender (8-10 minutes for celery and fennel; 5-6 minutes for spring onions).

4 For lemon sauce, whisk egg yolks and lemon juice together in an electric mixer until pale and thick (3-4 minutes). With motor running, add combined oils in a thin steady stream until incorporated, then add chicken stock. Season to taste with sea salt and freshly ground black pepper.

5 For chilli salt, combine all ingredients in a bowl and mix well.

6 To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.