RECIPES FOR QUAILS

4 quails, each weighing approx. 175g/6oz

120ml/8tbsp lemon marmalade

60ml/2tbsp olive oil

30ml/2tbsp honey

juice and grated zest of 1 lemon

4 star anise

5ml/1tsp cardamom seeds, lightly crushed

1. Wash and dry the quails. Place in a roasting tin
2. Mix together the lemon marmalade, oil, honey and juice and zest of lemon.
3. Stir in the star anise and crushed cardamom seeds.
4. Coat the quails in the lemon mixture and roast fan oven 180ºC, convection 200ºC or gas mark 6 for 25 - 30 mins until cooked through.
5. Allow to rest for 5 minutes and serve on a bed of rice.

4 quails, each weighing approx. 175g/6oz

45ml/3tbsp juniper berries

5ml/1tsp black peppercorn

15ml/1tbsp fresh sage leaves

50ml/2oz unsalted butter, slightly softened

8 rashers of streaky smoked bacon

450g/1lb potatoes, peeled

1 bunch spring onions, finely chopped

1 red pepper, seeded and finely diced

30-45 ml/2-3tbsp vegetable oil

1. Wash and dry the quails. Place in a roasting tin.
2. Crush the juniper berries and black peppercorns together; mix with the sage leaves and butter to form a paste.
3. Spread evenly over the quails and place 2 rashers of bacon over each quail.
4. Roast fan oven 180ºC, convection 200ºC or gas mark 6 for 25 - 30 minutes until cooked through.

1. Cook the potatoes in salted boiling water for 15 mis, drain and allow to cool.
2. Coarsely grate the potatoes into a large mixing bowl, add the chopped spring onions and red pepper, and mix well.
3. Divide the mixture into 8 and shape into rounds.
4. Heat the oil in a frying pan; cook the rosti rounds for 2-4 mins on each side until golden brown and crisp. Serve

To serve:

Each quail on 2 rosti rounds and spoon any juices over.