Indonesian grilled spatchcock with lime sambal

SERVES 3-4

For the marinade 4 long red chillies, deseeded 1 bird’s eye chilli

3 candlenuts

¼ red onion, peeled

1tsp shrimp paste

3 garlic cloves

½ lemongrass stick, finely chopped small knob fresh galangal, peeled and sliced small knob fresh ginger, peeled and sliced small knob fresh turmeric, peeled and sliced

1 kaffir lime leaf

½tsp ground coriander

¼tsp ground white pepper ¼tsp ground nutmeg

50ml vegetable oil

2tsp salt

4tsp caster sugar

For the spatchcocks 2 spatchcock chickens 1tbsp vegetable oil

For the kaffir lime sambal 3 long red chillies, deseeded 1 bird’s eye chilli

1 garlic clove

¼tsp shrimp paste

5g palm sugar, grated

¼tsp salt juice ½ lime

2 kaffir lime leaves, finely shredded

To serve 2 cucumbers

1 lime, cut into wedges

pestle and mortar To make the marinade, place everything in a blender and whizz to a smooth paste.

Transfer to a large saucepan and slowly cook until it turns an amber colour and the oil starts separating from the solids (this may take up to 20 minutes) then allow to cool completely.

Massage the spice paste into the spatchcocks, coating evenly. Place in the fridge to marinate for at least 3 hours or overnight.

Place a chargrill pan over a medium heat and brush the spatchcocks with vegetable oil. Grill them skin-side down for 6-8 minutes. Turn over and grill for a further 6 minutes or until cooked.

Place on a chopping board and allow to rest for a few minutes.

To make the kaffir lime sambal, pound everything together with a pestle and mortar.

To serve, cut the cucumber into wedges. Chop each spatchcock into 2 breasts and 2 whole legs. Serve with the sambal, cucumber and lime wedges on the side.