Roast quail with herbs, spinach and balsamic glaze.

Serves 4

4 quail
Goat’s cheese or feta – whatever you prefer
Fresh spinach leaves
Olive oil
Fresh thyme and rosemary
Balsamic glaze
Sea salt and black pepper

Pre-heat your oven to 180ºc. Place the quail in a roasting dish, season each bird, drizzle with a little olive oil and put the fresh herbs in their cavity. Roast for 30-35 minutes or until the meat is cooked. Allow the meat to rest for ten minutes. Meanwhile arrange the fresh spinach leaves on each plate, sprinkle with the cheese and drizzle with balsamic glaze. Place the quail on top of the spinach and finish with a little olive oil.

I often play about with this recipe replacing the balsamic and goat’s cheese with some blue cheese and toasted walnuts. You could also try chilli, honey and lime or rub some Chinese five-spice onto the quails before roasting and serve on a bed of pak choi.

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