Spatchcock with Mustard Crust and Buttered Cabbage

Ingredients

• 3 spatchcock (500gm each), deboned, halved (see note)
• 90 gm Dijon mustard (⅓ cup)
• 1 tsp freshly ground black pepper
• 60 ml hazelnut oil (¼ cup)
• 50 ml verjuice
• 100 ml dry white wine
• 80 ml white wine vinegar (⅓ cup)
• 50 ml tawny (see note) or muscat
• 6 juniper berries, dry-roasted, finely crushed
• 4 golden shallots, thinly sliced
• 4 spring onions, bulbs only, thinly sliced
• 4 thyme sprigs
• 3 garlic cloves, thinly sliced
• Buttered cabbage
• 60 ml olive oil (¼ cup)
• 100 gm good-quality bacon, cut into 5mm batons
• 1 onion, diced
• 3 garlic cloves, crushed
• 150 gm butter, diced
• 1 small Savoy cabbage (about 1-1.2kg), soft leaves torn into 6-8cm pieces