Butterfly Chicken with Russian Jack Pinot Noir. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.'

Recipe serves 4 or 2 hungry Adults

Ingredients
1 x large free range chicken
1 tbsp Coriander seed
1 tbsp Cumin seed
1 tbsp Fennel seed
2 cloves Garlic
2 tbsp Smoked paprika
110g Sea salt
20g Black pepper corn

Toast all the seeds and grind coursley. Mix with the smoked paprika and garlic.
Marinade the chicken for as long as you can. You can cook straight away but always better for a 2 hour marinade.
Remove the wish bone from the chicken and then take out the back bone.
Remove the thigh bones and open the chicken up. Work the marinade into all the creves’s.
Cook on the barbecue for 25-30 minutes or until you place a thermometer into the chicken and it reads 75 degrees.
Allow to rest for 10 minute and break it down. Serve on top of the egg plant puree.

Barbecued egg plant 
2 Aubergine
2 Clove of garlic
1 tbsp Tahini
20g Chopped coriander
1  Lemons (juice only)
100 ml EVO oil

Place the eggplant straight on to the barbecue and cook until soft, very tender and burnt.
Sit the burnt eggplant in a colander and allow the water to drip out.
Peel the eggplant and chop through the flesh on the chopping board.
Transfer to mixing bowl and add the tahini, lemon juice, coriander and olive oil.
Season to taste

Yoghurt sauce

300 g Yoghurt
1 pinch Malden salt
1/2 Lemon juiced
1 clove Garlic pureed

Season the yoghurt with se salt and add the lemon juice. Smash the garlic with the side of your knife to make a puree and add to the yoghurt.
Place a chux cloth over a sieve covering a bowl to catch the whey. place in the fridge over night.
Finish with the remaining ingredients. Check the seasoning as you may need extra salt