Getting started: Take the chicken out of the fridge 30 mins before cooking, to let it to come to room temperature. Trim the base and woody ends off the fennel bulb. Halve the fennel then slice it into thin wedges. From this point on, follow the instructions for cooking indoors or outdoors.

Cooking indoors: Light your barbecue and bring the coals to a medium temperature (see our barbecue lighting tip, overleaf).

Place the chicken skin-side down over the hottest part of the barbecue. Cook for 4-5 mins, or till golden brown, then turn over and cook for another 4-5 mins. Move the chicken to a cooler part of the barbecue and let it cook, with the lid on, for 1 hr 15 mins.

Lay a couple of 30cm x 30cm sheets of foil on top of each other. Arrange the fennel wedges onto the foil. Season with a little salt and pepper and drizzle over ½ tbsp olive oil. Roughly scrunch the edges of the foil together to make a loose parcel. Pop the parcel onto a warm part of the barbecue and cover with the lid. Cook the fennel for 25-30 mins, checking every so often, till tender and smoky. When cooked, set the foil parcel aside on a plate.

To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, cook for another 5-10 mins before checking again.

When the chicken is cooked, lift it off the barbecue onto a plate or board, loosely cover with foil and rest for 20 mins.

Cooking outdoors: Preheat your oven to 180°C/Fan 160°C/Gas 4. Spread the fennel wedges out in a roasting tin. Drizzle with ½ tbsp olive oil. Lay the spatchcock chicken on top of the fennel, skin-side up. Rub the skin with a good pinch of salt and pepper.

Slide the chicken and fennel into the oven to roast for 1 hr 15 mins. To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.

Lift the chicken and fennel out onto a plate or board, loosely cover with foil and rest for 20 mins.

While the chicken is resting, peel and thinly slice the garlic. Thinly slice the sage leaves. Scoop the butter into a small pan and melt it over a medium heat. Add the garlic and sage and cook, stirring, for 2 mins till the garlic is golden. Squeeze in the juice from half of the lemon and stir gently to combine.

Carve the chicken and serve topped with the garlic and sage butter, with the fennel on the side.

While the chicken is resting, peel and thinly slice the garlic. Thinly slice the sage leaves. Scoop the butter into a small pan and melt it over a medium heat. Add the garlic and sage and cook, stirring, for 2 mins till the garlic is golden. Squeeze in the juice from half of the lemon and stir gently to combine.

Carve the chicken and serve topped with the garlic and sage butter, with the fennel on the side.