Begin by making the pickles, as this can be done weeks in advance but needs at least 2 days to infuse and pickle. Place all the ingredients apart from the beetroots, turnips, olive oil and beetroot leaves in a pan and heat to dissolve the sugar. Take off the heat and leave to infuse overnight.

Preheat the oven to 180°C/gas mark 4. Place the beetroots in a sheet of tin foil and drizzle with 1 tsp olive oil and a pinch of salt. Do the same with the turnips and roast in the oven for 45-60 minutes or until soft.

Whilst still warm, peel the beetroots and turnips and quarter them then submerge in the pickle liquor. Leave to pickle for at least 24 hours, but they will also sit happily in the fridge for weeks – just seal them in a sterilised jar.

The day before serving, marinate the birds. Blend the marinade ingredients together then rub all over the spatchcocked birds. Lay out skin-side up in a tray and marinate in the fridge overnight.

Make the flatbread dough the day before too. Mix the starter into the warm water until thoroughly dissolved then add the oil. Place the flour and salt in a bowl and pour the liquid into it, stirring to form a dough. Leave to sit covered for 30 minutes to autolyse or just rise if using instant yeast.

After 30 minutes, tip out onto a lightly floured surface, add the black sesame seeds and knead the dough for 5 minutes. Place the dough into a clean bowl, cover with cling film and leave in the fridge overnight.

The next day, remove the dough from the fridge and divide into 4 balls. Place on a lightly floured tray, cover with some oiled cling film and leave for 30 minutes to come to room temperature. Meanwhile, turn the oven up to its highest setting and place a large baking sheet in there to preheat.

Once the dough is at room temperature, use your fingers to pat out the dough balls as flat as you can, working from the centre outwards. Use your fingers to make indents in the breads, then brush with olive oil and sprinkle with the white sesame seeds.

Bake the flatbreads in the hot oven for no more than 5 minutes. They need to be crisp and golden on the outside soft and pillowy on the inside. Set aside while you cook the birds.

To make the glaze, gently heat the butter and stir the molasses in. Once emulsified, add the seeds.

Set up a barbecue if using, or place a griddle pan over a very high heat and waiting until smoking hot. Place the birds skin-side down on the grill and weigh down with a heavy plate or pan to keep them flat. Cook for 3 minutes, then flip and cook for 2 more minutes. Take off the heat and brush liberally with the glaze.

Serve hot with the warm flatbreads and pickles.