Spatchcock Chicken beef-chops we occasionally offer a Butterflied

we occasionally offer a Butterflied Leg of Hogget - a deeper-flavoured alternative with rich marbling

Over the winter

Fillet is not normally used for such hot pot cooking in Japan (fattier more marbled cuts preferred) but it works well provided the meat is dunked for little more than seconds

try adding a little ginger and soy sauce to the brine

strain reserve and reduce the sauce

Spatchcock Chicken beef-chops we occasionally offer a ButterfliedUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue. Inspired by Chef Val Warner "Legs crossed like a yoga enthusiast and such artful arrangement is because