Name: Whole Roasted Quail with Lentils
Ingredients: 4 x whole Game Farm Quail; Salt and pepper; 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

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Whole Roasted Quail

Preheat the oven to 180°C
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

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

Whole Roasted Quail

Preheat the oven to 180°C
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

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

Whole Roasted Quail

Preheat the oven to 180°C
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

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