Spatchcock Chicken with Aubergine, Roasted Tomatoes and Feta

Readers of this blog will remember the fantastic day I had back in May with Marco Pierre White and Knorr along with a lovely bunch of other food bloggers.

Now, as if the day wasn't already just the best day out ever, there was more to come! We were told we'd be sent three Seasonal British produce boxes courtesy of Knorr. As I was about to go on holiday, mine was sent a little later and arrived at the end of last week.

  

Well, what a treat! The box was huge and filled with lovely fresh Organic meat from The Well Hung Meat Company, Organic Vegetables and herbs from Rod and Ben's and some Knorr stock cubes. It was hard to take a picture but buried beneath those beetroot leaves are potatoes, cauliflower, carrots and courgettes.

Marco Pierre White uses these stock cubes to season meat, poultry and fish which really works well. All you do is mix a small amount of olive oil with a Knorr stock cube and mix to make a paste. He then adds a few finely chopped herbs, mixes and spreads over the meat and cooks on a griddle.

So what to cook with all this fantastic meat and veg??!!
Marco has just released his latest recipe 'Spatchcocked Poussin with Aubergine'. I loved the look of anyway, but I added roasted tomatoes and some crumbled feta. It worked really well. Marco's recipe for this can be found over at the Knorr website along with a whole lot more great recipes too!

I used a small chicken to make this instead of Poussin.

A big thank you again to Jen, Knorr, The Well Hung Meat Company and Rod and Ben's.