Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Combine paste, lemon juice and 100ml water in a saucepan over low heat. Cook, stirring, for 5 minutes until paste dissolves and liquid is smooth. Add butter and stir to melt. Cool slightly.
• 3.
  Rinse spatchcocks and dry thoroughly. Place a larger rosemary sprig inside each cavity. Season birds with salt and pepper and criss-cross 2 overlapping slices of pancetta on the breast of each. Tuck the small rosemary sprigs under the pancetta where the slices overlap. Tie drumsticks together with kitchen string.
• 4.
  Place spatchcocks in a large roasting pan and brush with the glaze.
• 5.
  Roast for 30 minutes, basting twice more. Rest for 10 minutes before serving.
• 6.
  If using apples, cut a thin line around circumference of each, without cutting right through (to ensure they don't burst when cooked). Brush with any remaining glaze and add to roasting pan for final 15 minutes. Serve spatchcocks with apples, vegetables and sauce.