Spatchcock chicken with garlic–and–parmesan cauliflower steaks Serves 4
Either buy a chicken ready spatchcocked or take a whole chicken, place it breast-side down on a chopping board, cut along either side of the backbone to remove it, then open the bird out and place it breast-side up on a roasting tray.
Preheat the oven to 180˚C/350˚f/gas mark 4, then mix the softened butter, olive oil, lemon juice and zest, chopped basil, finely chopped chilli and seasoning in a bowl and brush half the mixture over the entire chicken, reserving the rest for later, and roast the bird in the oven for about 45 to 50 minutes or until the juices run clear. When the chicken is about five minutes away from being cooked, brush it with the remaining oil-and-basil mixture.
While the chicken is cooking, slice the cauliflower into steaks by cutting vertically through the core to help keep it in solid pieces (any loose florets that fall off will work well for the side recipe for cauliflower popcorn, see left) and arrange them on a foil-lined baking tray.
Combine the garlic, oil, Parmesan and seasoning in a bowl and brush the mixture over the cauliflower steaks, before roasting them for about 10 minutes, turning them over, brushing them again and roasting them again for a further 10 minutes. Serve the chicken and cauliflower steaks immediately, with lightly dressed salad leaves— no one will even notice that there aren’t any potatoes.