Spatchcocks with prosciutto and herb butter

Preheat the oven to hot (220C). Wash spatchcocks under cold water; pat dry with absorbent paper.

For the herb butter, combine all of the ingredients in a small bowl. Reserve half of the herb butter for serving.

Loosen skin of spatchcock by carefully sliding fingers between skin and meat. Spoon the remaining herb butter under the skin of both spatchcocks and press over the breast with fingers. Place a sprig of thyme inside each cavity and tie the legs together. Wrap the prosciutto around the centre of the spatchcocks. Secure each with a toothpick.

Place the spatchcocks in a baking dish; drizzle with the combined oil and juice. Bake in a hot oven for 30 minutes. Brush the spatchcocks with the pan juices, top with the remaining thyme sprigs. Bake for a further 20 minutes or until the spatchcocks are cooked through.

Serve the spatchcocks topped with the reserved herb butter.

Herb butter suitable to freeze. Not suitable to microwave.

Alternatives for the spatchcock recipe Take 2 salmon fillets or 2 beef eye fillet steaks. Omit the thyme and lemon juice. Wrap prosciutto around the centre of the salmon or around the side of the steaks and secure with toothpicks. Grill or pan-fry in the olive oil until cooked as desired. Serve with the herb butter.