Roasted quail with an endive and walnut salad Serves 4 2 oven-ready quail Handful of thyme sprigs 2 tbsp olive

oil 25g butter, melted and hot Sea salt and freshly ground black pepper 1 large head of white chicory 1 large head of pink chicory Handful of small basil leaves 50g whole walnuts, roasted For the dressing: 2 tbsp white wine vinegar tsp Dijon mustard 5 tbsp walnut oil 2 tbsp olive

1. Preheat the oven to 200C/gas 6. Stuff the quail with the thyme. Heat the oil in an
ovenproof frying pan and brown the quail breast-side down for 2-3 minutes, pressing them on to the hot pan to seal and colour. Turn them over and cook for 1-2 minutes more, basting them with a little of the hot butter.

2. Transfer the pan to the oven and roast for 5 minutes. Remove and allow to cool. Using a
small sharp knife, remove the whole breasts from the birds, then carve into 4 or 5 thin slices. 3. Trim the base from the white and pink chicory and separate into leaves. Cut the large leaves into quarters and the smaller leaves in half. Put all of the ingredients for the dressing in a small mixing bowl and whisk together with some seasoning.

4. Meanwhile, put the chicory, basil and walnuts in a mixing bowl. Gently toss through
enough of the dressing to coat with some salt and pepper. Divide the salad between four serving plates than arrange the quail on top of the salad. Serve immediately.