Dinner for two
Cooking for two people is a lot of fun, and a lot easier than cooking for an entire dinner party where quantities of ingredients are a lot bigger. Dinner for two means more opportunity to get a little creative and try new things (and if it doesn't work...it's only us that has to eat it!). With the seasons changing and the cooler nights setting in, it's hard to beat a roast dinner and for something a little different, I decided to try spatchcock. I like to prep my veg before work so that whoever is home first of an evening can just pop the whole tray in the oven to bake. 45 minutes later and we are enjoying a satisfying, warming meal perfect for the cosy night in.
This Roast: 2 spatchcock, 5 heirloom carrots (peeled and chopped), 1 zucchini (chopped), 2 medium beetroots (peeled and chopped), 1/4 spanish onion (chopped), rosemary and garlic infused olive oil. Preheat over to 200 degrees. Put all your ingredients in a baking tray, drizzle oil over top, cover with foil, bake for 30 minutes. Remove foil and bake for a further 15 minutes or until spatchcock is golden and cooked through.