Instructions: Place all of the above in a deep braising dish and cook for 45-50 minutes at 140c

Drain and keep the spatchcock in the fridge for 2-3 days.

Before serving, roast for 10-15 minutes at 200c.

Cassoulet:
Saute the onion, ginger and garlic, then add the sausage.

Add in the tomatoes and juice.

Cook until the sauce has slightly reduced, then add the palm sugar, hoisin and oyster sauce and finally the black beans.

Cook until beans are tender and sauce is thick.

Preserved Lemon Aioli:
Mix all ingredients in a food processor adding vegetable oil to thicken mixture and season with a little salt and pepper.

To Assemble:
Place the cassoulet in small dish and sprinkle some black sesame seeds over the top.

Put onto a serving plate, place the spatchcock on the side with a dollop of the aioli dressing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.