James Martin cooks roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce on Saturday Kitchen.

James says: “A rather impressive, yet not so difficult, dinner for two. Quail is strongly flavoured, rather like duck, but low in fat like chicken and quick to cook.”

The ingredients for the roasted quail, 2 tbsp olive oil, 2 quail, ready to roast, 50g unsalted butter, For the wild mushrooms and kale, 50g unsalted butter, 200g wild mushrooms (such as chanterelle, ceps, trompette or girolles), ½ head kale, leaves removed, stem discarded and leaves chopped, For the tarragon and Madeira sauce, 50g butter, 1 banana shallot, thinly sliced, 110ml Madeira wine, 175ml beef stock, salt and freshly ground black pepper and 2 tbsp tarragon leaves.