2 whole Game Farm Spatchcock, butterflied
2 witlof (red if available if not white, washed and cut in half lengthwise)
1/2 red capsicum, seeds removed and cut into 4 triangular pieces
1/2 cup (125 ml) extra virgin olive oil
sea salt and cracked black pepper
4 lemon cheeks
1 cup mixed autumn herbs (sage, oregano, parsley, chives), leaves picked from stems and finely chopped
4 anchovies, finely chopped
1 endive lettuce, washed and trimmed
Brush birds and vegetables with two tablespoons of the olive oil, season with salt and pepper. Place on a hot barbecue, griddle pan or grill, cook birds skin side down first for 8 to 10 minutes each side or until cooked through. Add red capsicum skin side down first, lemon cheeks flesh side down first and witlof cut side down first, turn after 4 minutes. Combine herbs, anchovies and remaining oil in a large bowl.
Once cooked, toss birds immediately in the anchovy and herb oil, allow to rest, cut in half and serve on endive with charred red pepper, lemon and witlof.