Place the Game Farm Spatchcocks into a large ceramic bowl with the Bitton Chilli Garlic Marsala, olive oil and a pinch of sea salt.
Cover and refrigerate for 2 hours or overnight.
Bring a large saucepan of water to the boil. Reduce to a simmer, place the beetroot into the water and cook for approximately 10-15 minutes or until just soft. Drain, allow to cool and peel. Halve the beetroot and set aside until required.
Meanwhile, preheat your barbecue and remove the spatchcock from the fridge. When ready to eat, cook the spatchcock on the barbecue for approximately 5-7 minutes per side, or until just pink in the middle. Remove, allow to rest for 5 minutes then cut into pieces. Alternatively you can grill the spatchcock under a hot oven grill.
Place the frisee into a large bowl with the Spanish onion and almonds and lightly toss with the Bitton Dressing. Serve immediately on four large plates with the pieces of spatchcock and some finger bowls.