Spatchcock Chicken beef-chops We believe this chop is

We believe this chop is best served medium

shallots and hazelnuts all bound in a mustard heavy vinaigrette

chilli powder

Fillet is not normally used for such hot pot cooking in Japan (fattier more marbled cuts preferred) but it works well provided the meat is dunked for little more than seconds

Spatchcock Chicken beef-chops We believe this chop isUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue. Inspired by Chef Val Warner "Legs crossed like a yoga enthusiast and such artful arrangement is because