John Torode and Lisa Faulkner served up a tasty brick roasted spatchcock chicken with lime, chipotle paste, braised cabbage and oven fries on John and Lisa’s Weekend Kitchen.
The ingredients are: 1 whole chicken (2-2.5kg), juice of 2 limes, 100g chipotle paste and olive oil, for cooking.
For the chipotle cabbage: A little oil, for frying, 1 Hispi cabbage, cut into 8 wedges, 1 tsp chipotle paste and 200-300ml water.
To serve (optional): oven fries and mayonnaise.
See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.
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