Quail in tarragon with winter rémoulade

SERVES 6 // PREP TIME 20 MINS // COOK 20 MINS (PLUS RESTING)

6 butterflied quail (200gm each; see note)

2 tbsp olive oil, plus extra for drizzling

1 tsp finely grated lemon zest

1 garlic clove, finely grated

2½ tbsp finely chopped tarragon, plus extra chopped to serve

6 slices prosciutto

150 gm good-quality store-bought rémoulade (see note)

2½ tbsp finely chopped cornichons

FENNEL AND CABBAGE SALAD

60 ml (¼ cup) extra-virgin olive oil Finely grated zest and juice of 1 lemon

450 gm white cabbage (about

½ cabbage), thinly shaved

1 baby fennel bulb, trimmed, shaved

2 small golden shallots, shaved

1 Preheat oven to 220°C. Combine quail, olive oil, zest, garlic and 1 tbsp tarragon in a large bowl; season to taste and toss well to coat.

2 Heat a large ovenproof frying pan over high heat, drizzle quail with extra olive oil and fry until browned (3-5 minutes each side). Transfer to oven and roast until cooked through (10-15 minutes), then transfer to a plate, cover loosely with foil and rest for 5 minutes.

3 Meanwhile, bake prosciutto on an oven tray lined with baking paper until crisp (5-7 minutes). Break into pieces.

4 For rémoulade, place rémoulade in a small bowl with remaining 1½ tbsp tarragon and cornichons, season to taste and stir to combine.

5 For fennel and cabbage salad, whisk olive oil, lemon zest and juice in a bowl. Add cabbage, fennel and shallots; seaosn to taste and toss to combine. Cut quail in half and serve with salad, topped with shards of crisp prosciutto, scattered with extra tarragon and rémoulade on the side.

Note Butterflied quail is available from select supermarkets and butchers. If unavailable, substitute chicken breast, chicken thigh or butterflied spatchcock. Rémoulade is available from select supermarkets and specialty food shops. If unavailable, substitute aïoli.