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Peppered Tuna with Nicoise Salad

1) To make the black olive dressing, place all the ingredients in a blender and whizz until smooth. Pour into a squeezy bottle. 2) Place the tomatoes, with the stem still attached, in a pan and cover with the olive oil. Add the garlic and rosemary.

Monkfish with Confit Quail Legs

To prepare: 1. Pre-cooked confit quail legs x 16. 2. Blanche cauliflower florets. 3. Peel and thinly slice celery. 4. For the purée peel and slice parsnips. Boil in salted water till soft. Mash and sieve till smooth. Season with curry salt and ad

Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg

For the Ham Hocks: 1. Boil whole ham hocks in a large pot for 2 to 3 hours or until cooked (bone comes out). 2. Remove ham from cooking liquid, leave to rest and cool in a bowl. 3. Turn up the heat of the liquid in the pot and reduce by half.

Grilled quail with lingonberry sauce

1) Preheat oven to 180 degrees C, gas mark 4 and the griddle to medium heat. In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. 2) Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2

Stargazey pie

Sauce: 1) Bring the stock up to the boil and allow to reduce by half. 2) Whisk ingredients into the creme fraiche: both mustards, a pinch of salt and a squeeze of lemon. 3) Bring the sauce back up to the simmer and taste to check for the right amo

Pomegranate-cinnamon grilled quail

1) Heat the griddle to medium. Combine the pomegranate molasses, orange juice and cinnamon in a small bowl. Drizzle the quail with oil and season with salt and pepper. 2) Cook the quail, breast-side down, over a medium heat for about 7 minutes total

Ancho chilli honey basted quail

1) Soak ancho chilli in 225 ml of hot water for 30 minutes. 2) Preheat grill to medium-high. 3) Place ancho chilli and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth. 4) Place quail, breast side down, on preheate

Southern Fried Quail

Make the brine. Brine the quail (for eight hours).Coat the quail in buttermilk. Roll the quail in the seasoned flour, put quail in the buttermilk again, and then the flour (with a little buttermilk added) and leave roll until covered, with clumps of

Quails and Noodle Salad

1. Mix the coriander, sweet basil, grated galangal, fish sauce, sesame oil together in a bowl with your hands and stuff into the cavity of the quail. 2. Gently peel the skin back and put half the chilli paste marinade under the skin and massage into

Marinated Spatchcock Quails on a Bed of Jewelled Rice

Combine all the ingredients for the marinade into a bowl with the quails and leave to marinate for a few hours or preferably overnight. When you are ready to cook the birds bring out from the refrigerator and allow to come to room temperature. Pr

Warm Salad of Tenderstem Broccoli with Quail Eggs and Bacon

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp. Meanwhile, make the dressing by whisking together the must

Quail eggs Benedict and caviar

For the hollandaise sauce: 1) Beat the egg yolk; place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from th

Spiced Bobotie with Apricot Glaze

Preheat the oven to 180°C. Dry roast the spices, to toast and then grind. Heat the oil and sweat off the onions until soft and translucent. Soak the bread in the milk. Once soft, squeeze the milk from the soften bread, and add the milk to the