Add a touch of orange colour to your meal with these barbecued orange and tumeric spatchcocks. Start this recipe the day before.

Prep Time : 12:15 | Cook Time : 0:20 | Total Time : 12:35 | Serving : 6 person.

Ingredients

• 3 spatchcocks, halved

• 2 oranges, juiced and finely grated zest

• 1/4 cup honey

• 1/4 cup olive oil

• 1 tablespoon sesame oil

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon cayenne pepper

• Rocket leaves, to serve

• Char-grilled potatoes, to serve

Method

• Step 1

  Place spatchcocks in a large shallow dish. In a jug, whisk together orange, honey, oils and spices. Pour over spatchcocks, turning to coat. Cover and chill overnight, turning occasionally.

• Step 2

  Preheat a barbecue grill or char-grill on high. Drain spatchcocks and cook for 15-20 mins, turning until cooked through. Set aside, loosely covered with foil, to rest for 5 mins.

• Step 3

  Serve spatchcocks with rocket and potatoes.