Make risotto: can be done the day before

Heat chicken stock in a small saucepan. Saute onion with oil in a separate saucepan, add arborio rice and saute for a minute. Add garlic, stir through and cook lightly. Add stock one ladle at a time stirring constantly until all the liquid has been absorbed

When all the stock is added, stir in thyme, lemon juice, zest and grated parmesan, season with salt and pepper to your taste

To Finish: Place fennel pieces in a pre-heated oven at 160°C for cook for 40 minutes

Wash quail, clean cavity and pat dry, stuff the cavity with the lemon risotto and secure the risotto inside with a toothpick in each crossing the legs over for a pleasant presentation

Place quail into a baking dish with the fennel. Pour over the cream and top with sliced bacon

Cover with foil and bake at 200°C for 15-20 minutes depending on the size of the quail

Remove foil, arrange figs around the birds and bake for a further 5 minutes. Allow to rest for 10 minutes and serve