Maple & mustard glazed spatchcock chicken
Sun shining? Dust off the barbecue and take Sunday lunch outside with this spatchcock chicken. Serve with our smoky new potatoes and charred asparagus
Charred asparagus & broccoli with blistered chilli dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 300g asparaguswoody ends trimmed
- 300g long-stem broccoli
- 2 tbsp olive oilplus a drizzle
For the dressing
- 1 red chilli
- 1 tsp maple syrup
- 4 tbsp extra virgin olive oil
- ½ lemonzested and juiced
Nutrition: Per serving
- kcal191
- fat17g
- saturates3g
- carbs4g
- sugars3g
- fibre3g
- protein4g
- salt0.02g
Method
step 1
Bring a large pan of salted water to the boil. Drop in the asparagus and broccoli, boil for 1 min, then drain well, leave to cool and pat dry.
step 2
When the barbecue is hot, drizzle a little oil over the chilli and cook for 2-3 mins until charred and softened. Remove from the BBQ, leave to cool a little, then finely chop, and mix with the maple syrup, olive oil, lemon zest and juice. Season to taste and set aside.
step 3
Toss the asparagus and broccoli in the olive oil, and grill directly on the barbecue for 3-4 mins, turning occasionally, until lightly charred and smoky. Transfer the vegetables to a serving plate and season with flaky sea salt. Serve the blistered chilli dressing on the side for spooning over.
