I am hoping that you haven’t noticed that I have not been posting recipes as often as I usually do. My routine was once a week on a Thursday but last week it wasn’t up until Sunday and then I have missed one and now I am putting up this recipe today. I could make excuses but really I just ran out of steam. I’m back on board now, and will do my best to keep the weekly post up.

A friend of mine just returned from a trip to London, lucky thing. I was asked to recommend some eating experiences for her and suggested Yotam Ottolenghi’s restaurants. They ended up at Nopi and were thoroughly thrilled with their meals. Twice cooked chicken with lemon myrtle salt was the favourite. Oh how I would love to go and sample some of his cooking.

I was inspired by the conversation and reread a few of my recipes from Yotam’s cookbook Jerusalem. This recipe is what I came up with and I think you will enjoy it too. I decided to marinate a Spatchcock which is a young chicken and used one of Herbies Spices called Baharat.


Recipe for  marinade for Spatchcock.


1/4 cup of good olive oil

5 cloves of garlic diced

3 slices of preserved lemon cut into small pieces

3 tablespoons of Baharat spices

1 teaspoon of Sumac (another spice from the middle east that you can buy at Herbies)

1 onion diced

1 tablespoon of plum jam

Lemon juice from half a lemon

Salt and pepper

1 or 2 Spatchcocks enough for three of four people. These are available at good butchers.


Place all these ingredients into a bender and blend until smooth. Rub the birds with the marinade and rest in the fridge overnight.

Next day place the Spatchcocks in the oven on 170 degrees for around an hour an a half until golden brown, serve with wedges of lemon and quinoa salad.



Recipe for Quinoa Salad.


1 cup quinoa
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 punnet of cherry tomatoes cut into quarters
2 medium cucumbers
1/2 cup of chopped parsley
1/4 cup of chopped coriander
1/2 cup of green and black pitted olives
Juice from 2 lemons
Good olive oil
Balsamic vinegar
Salt and freshly ground black pepper to taste


Rinse the Quinoa very well until water runs through clean then boil in salted water for 15 minutes.

Drain. When cool, add all the other ingredients and toss. Serve this next to the Spatchcock in a bowl.

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