Allergens in BOLD: Barn Reared Chicken. Jamaican Jerk flavouring: 70% vegetable oils (rapeseed, sunflower), vegetables (spring onion, garlic, bell pepper), spices (allspice, chillies, jalapeno pepper, smoked paprika powder, cloves, nutmeg, cinnamon), salt, cane sugar, natural flavourings, paprika concetrate, orange peels, 0.3% herbs (Thyme)

The flatter shape of a spatchcocked chicken means it has a shorter cooking time than a standard roast chicken. To oven roast, cook at 180°C (Gas Mark 4) for about 45 minutes, until any juices run clear. To barbecue, place on the grill above properly prepared hot charcoal and cook for about 45 minutes, again checking that the meat is cooked through and any juices run clear before serving.

‘Spatchcocking’ is pretty much the same technique as butterflying; the chicken’s backbone is removed and the bird is opened out and flattened. Despite looking a little ‘squashed’, this is still a whole bird with meat on-the-bone, which ensures a juicy and delicious result when cooked.