4 whole Game Farm Spatchcock
5 x small mandarins, 1 zested and juiced
4 bamboo skewers
12 sage leaves, washed and picked
8 thin slices rindless pancetta
2 beetroot, peeled and cut into 8 wedges
Olive oil spray
1 large eggplant, cut into 4cm pieces
150mls chicken stock
20gms (about 1½ tbsp) corn flour
50mls water
sea salt and cracked pepper


Preheat oven to 200°C. Trim excess fat from the spatchcock, dry with paper towel and season with sea salt and cracked black pepper, fill the cavity with a washed mandarin; secure the bird around the tail and the legs together by threading with a bamboo skewer or butchers twine. Place sage leaves and pancetta over the birds. Place the chicken stock in a saucepan and reduce by half, mix the cornflour and water together to thicken – if desired, cook for a further 2 minutes, cover and reserve. To roast the birds place the birds in a large baking pan together with the beetroot. Spray with olive oil spray and season with salt & pepper. Bake for 30 minutes for smaller and 45 minutes for larger. Add eggplant after 10 minutes. Remove vegetables and birds, cover and rest for 10 minutes. Whilst the birds are resting add the juice of remaining mandarin to the baking pan. When rested cut the birds in half, removing half the mandarin and squeeze juice into the baking pan, reduce then pour the thickened stock in and mandarin zest, mix until combined, add salt and pepper to taste. Serve with the reduced sauce, roast eggplant, beetroot, and half the cooked mandarin.


To test if the spatchcock is cooked, insert a fine skewer into the thickest part of the bird. The juice should run clear, not pink. 4 large serves, half the recipe for 4 smaller serves