Step 1

Place 3 garlic cloves and 1 rosemary sprig into the cavity of each spatchcock, then tie the legs together with kitchen string. Season and place on a baking tray, then drizzle with oil. Roast for 15 minutes.

Step 2

Meanwhile, place the quince paste, cranberry juice and verjuice in a saucepan over medium-low heat. Cook, stirring, for 3-4 minutes until the quince paste dissolves. Reduce heat to low, then cook, stirring, for 5-6 minutes until thickened.

Step 3

Brush spatchcocks with glaze and roast, basting every 10 minutes, for a further 45 minutes or until cooked through. (Rotate the tray if browning unevenly.) Remove from oven and rest for 10 minutes. Serve with stuffing and watercress.