Method

• 1.
  Preheat oven to 200°C. Line a large baking tray with baking paper. Season spatchcock. Working with 1 spatchcock at a time, wrap 4 bacon rashers over the breast and wrap around so the ends of the bacon are under the bird.
• 2.
  Place honey, butter, harissa and a generous pinch of salt flakes in a small saucepan over medium heat for 2-3 minutes until melted and combined. Pour half the mixture evenly over the spatchcock, using a spoon to make sure the legs and wings are covered.
• 3.
  Bake for 25 minutes until lightly coloured. Remove spatchcock from the oven and spoon over the remaining harissa mixture. Return to the oven and roast for a further 25 minutes until very sticky and shiny. Remove from the oven and rest for 5 minutes before serving.