Spatchcock with 40 cloves of garlic

1.Preheat oven to 180C. Wash spatchcock under cold running water, then pat dry with absorbent paper. Place a lemon quarter and a sprig of thyme into the cavity of each and truss legs with kitchen string. Season to taste and set aside.

2.Heat oil in a large casserole over medium heat, add butter and, when it begins to foam, add garlic and stir occasionally until fragrant and golden (5-7 minutes). Add wine, stock and bay leaf, bring to the boil, then add spatchcock, cover and braise in oven until almost cooked through (25-30 minutes). Remove lid and roast until golden and sauce has reduced slightly (10-12 minutes). Season to taste and serve hot with steamed green beans.