Mags Roche's spicy spatchcock style chicken salad, charred sweetcorn and avocado, shallot and herb dressing.


Chicken brine

  • 500g water
  • 100g salt
  • 75g brown sugar
  • 1 teaspoon black peppercorns
  • 1 clove
  • 1 bay leaf and thyme sprig

Spice Mix

  • 20g fennel seeds
  • 10g cumin seeds
  • 10g coriander seeds
  • 30g carraway seeds
  • 12g black pepper
  • 20g smoked paprika
  • 10g cayenne


Herb dressing

  • 100ml olive oil
  • 15ml white wine vinegar
  • 75g ketchup
  • Tabasco 4 drops
  • 50g fine shallots
  • 5g chervil chives and tarragon chopped
  • Salt and pepper


Chicken Brine

  1. Boil altogether and cool completely. Marinate the chicken for 8 hours overnight.

Spice Mix

  1. You can buy a fajita spice mix which is lovely or make your own mix.
  2. Roast spices in the oven at 190 for 5 minutes and blend to a powder.
  3. Cut the chicken lengthways and rub all around with the spice pan fry the chicken in a hot pan and cook in the oven for 10 minutes. Rest for a few minutes and slice.


  1. Char the sweetcorn and broccoli on a chargrill pan and cut off the corn from the cob.
  2. Slice the avocado in chunky pieces and drizzle with a little olive oil, lemon juice and sea salt