Roast maple & mustard spatchcock with figs from Simple: Effortless Food, Big Flavours (page 161) by Diana Henry

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Notes about this recipe

  • Foodycat on October 19, 2020

    Cooked it in the barbecue, offset for 45 minutes with a chunk of oak wood for smoke. Absolutely delicious - I thought I was really pushing Mr I-don't-like-meat-and-fruit but he loved it - the maple syrup and mustard make a much more complex flavour than I expected and the vinegar on the figs balances them very well.

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