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Ingredients
2 thyme sprigs
2 oven-ready quail
2 servings olive oil for rubbing and drizzling
1 small drizzle clear honey
4 quail eggs
3 leeks trimmed halved
8 salad potatoes sliced
2 tsp wholegrain mustard
1 tbsp cider vinegar
3 tbsp walnut oil
Equipment
bowl
frying pan
oven
whisk
Directions
Heat oven to 200C/180C fan/gas
Put a thyme sprig in the cavity of each quail. Rub each bird with a little oil and honey, and season generously.
Put the quail in a shallow roasting tin and roast for 20 mins until golden, then leave to rest in a warm place.
While the quail are roasting, bring a large pan of salted water to the boil. Cook the eggs for 2 mins exactly, then scoop out into a bowl of cold water. Peel and set aside.
Put the leeks in the boiling water and cook for 10 mins until soft. Scoop them out, put in a bowl and drizzle with olive oil while still hot. Boil the potatoes in the same pan for 8-10 mins until just cooked, then drain and add to the leeks.
To make the dressing, whisk the mustard and vinegar together, then gradually add the oil to make a thick dressing and season. Halve the eggs and carve the quail (see step-by-step images).
To serve, arrange a tangled nest of leeks, potatoes and quail breasts in the centre of each plate. Tuck in the eggs and top with the quail legs.
Drizzle the dressing over and dot around the outside of the plate.
