• 2 small (about 800g each) whole fresh chickens
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 1 medium (about 160g) pink lady apple, peeled, cored, coarsely grated
  • 100g thinly sliced prosciutto, finely chopped
  • 4 green shallots, ends trimmed, finely chopped
  • 2 tbs chopped fresh lemon thyme
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • 2 tbs olive oil
  • cauliflower puree
  • 800g cauliflower, cut into florets
  • 185ml (3/4 cup) chicken stock
  • 60ml (1/4 cup) dry white wine
  • Pinch of salt
  • Preheat oven to 180°C. Rinse the chicken cavities under cold running water. Pat dry with paper towel inside and out.
  • Combine the breadcrumbs, apple, prosciutto, green shallots, thyme and garlic in a large bowl. Season with salt and pepper.
  • Spoon the apple seasoning among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with white unwaxed kitchen string. Place the chickens in a large roasting pan. Drizzle with the oil and season with salt and pepper. Roast in preheated oven, basting occasionally with pan juices, for 55 minutes or until juices run clear when a skewer is inserted into the thighs. Remove from oven. Cover loosely with foil and set aside for 5 minutes to rest.
  • Meanwhile, to make the cauliflower puree, place the cauliflower, stock and wine in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the cauliflower is soft. Remove from heat. Transfer to the jug of a blender and blend until pureed. Taste and season with salt.
  • Use sharp kitchen scissors to cut the chickens along either side of the backbone. Discard the backbones. Cut the chickens in half and spoon the seasoning into a bowl. Spoon cauliflower puree among serving plates. Top with chicken halves and apple seasoning. Serve immediately.