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Roasted Cockerel with Mediterranean Vegetables

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4 coquelets (baby cockerel 450-550g each)
150ml olive oil
1 lemon cut into wedges
450g small new potatoes

1 aubergine, cut into 2.5cm cubes
1 red pepper, seeded and diced
8 large garlic cloves, unpeeled
Few sprigs of fresh thyme
Fennel
Coarse salt and ground pepper

N.B. Items in bold are available from all MF outlets.

Preheat oven to 200 degrees C. Rub coquelets with olive oil and season with pepper. Place a lemon wedge and some thyme inside the cavity of each bird.

Put the coquelets breast-side down in a large roasting pan. Roast for about 30 minutes. Remove the birds from heat and season with salt. Turn them right side up, and baste with the juices from the pan.

Surround the birds with potatoes, roll them in the pan juices, and return to the oven. After 30 minutes, add the aubergine, red pepper, fennel and garlic cloves to the pan. Drizzle with the remaining oil and season with salt and pepper.

Return to the oven and cook for 30-50mins more, basting and turning the vegetables occasionally. If juices run clear when birds are pricked with a sharp knife, then they are done. Remove the lemon wedge and thyme sprigs from the cavities and serve the birds and vegetables with their own juices.

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