Spatchcock with Drunken Sailor Raspberry & Wasabi Mustard, on White Bean and Drunken Sailor Preserved Lemon Puree

Make yourself the envy of your mates at the next dinner party with this 10/10 recipe



  •  2 Spatchcock Butterflied
  • 295g Jar Drunken Sailor Raspberry & Wasabi Mustard
  • 295g Jar Drunken Sailor Preserved Lemons
  • 1 Can 400g white beans (cannelini)
  • 50g Butter 
  • 10oml Milk
  • 100ml Olive Oil
  • Micro Herbs to Serve


Rub the spatchcock all over with the Drunken Sailor Raspberry & Wasabi Mustard and leave in fridge for 1 hour.

Pre heat oven to 180C

Drain the white beans and put in blender, add half a segment of Drunken Sailor Preserved Lemon with flesh and pith removed and blend. Transfer to a small pot over medium heat and warm. Add butter and milk. Stir through until melted and put to the side.

Heat a skillet pan on high heat and add oil, place spatchcock skin side down for 5 minutes or until the skin has turned golden brown. Turn over and cook for a further 5 minutes. Transfer to oven and cook skin side up for 12 minutes. Remove from oven and rest for 5 minutes.

Spread white bean puree on a large serving plate, carve spatchcock into 4 quarters and place on top of the puree. Top with micro herbs and serve.