Paul Forster served up a spatchcock wood fired quail with pea, bacon and chicory salad on James Martin’s Saturday Morning.
The ingredients are: 4 medium quails, Cumin, Oil, 350g Peas, 6-8 rasher streaky Bacon, 8 leaves Mint, 50g Caramelised onions, 1 head chicory, 1 tbsp Dijon mustard, 2 tbsp Lemon juice and 5 tbsp Sunflower oil.
See more quail recipes in the book tilted: Pheasant and Quail Recipes available from Amazon now.
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