Season each one well and set aside. Place a large heavy-based pan over a medium high heat and add the olive oil. Seal each bird on all sides until brown and then place into a roasting pan. Place the birds into the pre-heated oven and cook for 20 minutes until tender
Set aside to rest in a warm place
To serve: Place some lentils onto four plates and top with the quail. Drizzle with a little good quality olive oil and serve with a simple rocket salad
Lentils
Ingredients
340g puy lentils, rinsed well
1 tbsp olive oil
50g good quality bacon, finely diced
Few sprigs thyme, leaves only
2 golden shallots, chopped finely
2 cloves garlic, finely chopped
1 bay leaf
1 large carrot, peeled and finely diced
850ml chicken stock
2 tbsp good quality olive oil
Method
Place a heavy-based pot over a medium high heat and add the olive oil and bacon
Cook until just starting to brown then add the onion and garlic. Cook for 2 minutes, stirring occasionally then add the carrots and thyme. Cook for a further 2 minutes then add the lentils and bay leaf and stir the mixture to combine
Add the stock, place a lid on the saucepan and bring to the boil. Place the pot into the pre-heated oven and cook for 1 hour, stirring occasionally until the lentils are tender and most of the stock is absorbed
Remove from the heat, stir through 2 tablespoons of your best olive oil and set aside in a warm place until required
