Spicy spatchcock partridge

Method

1. To spatchcock a partridge: put the partridge breast-down on the work surface and cut up both sides of the backbone with poultry shears or strong scissors. Discard the bone, turn the bird back over and flatten it out with the palm of your hand. Wash and dry the bird, then put 2 bamboo skewers through the legs and body, crossing them over to hold the bird flat - doing this means that the birds cook more quickly and evenly.
2. Set the oven to gas mark 6/200°C. Put the cumin and coriander seeds in a small pan over a high heat for a few seconds, until they start to pop and release toasty aromas. Tip the seeds into a mortar and grind them coarsely with the pestle, add the garlic, the lemon zest and some seasoning. Stir the mixture into the butter to make a paste.
3. Squeeze a little lemon juice over the partridges, then rub the flavoured butter on top of each bird. Put them on a baking tray and roast in the oven for 15 mins. Brush the birds with buttery juices, then turn the oven setting to Grill and cook for another 5 minutes, until the skin is browned and crispy. Remove the skewers, and spoon the juices over. Serve with new potatoes and salad.

Feature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe.