QUAIL KIEVS

A perfect party snack, these are fun to make and kids love them. Try swapping quail for partridge breast fillets when the bird is in season, or large, boneless chicken thighs.

SERVES 4 AS A SNACK

6 whole quail

80g panko breadcrumbs

50g plain flour 1 egg, beaten

Light rapeseed oil, for deep-frying

Sea salt and freshly ground black pepper FOR THE GARLIC BUTTER

2 small garlic cloves 10g flat-leaf parsley leaves, very finely chopped

80g butter, softened

1 To make the garlic butter, finely chop the garlic with a pinch of salt on a wooden board. Add the chopped parsley, a little salt and pepper, and the softened butter and work the mixture together.

2 Prepare the quail by removing the breasts with the wing bone still attached. Cut this bone at the knuckle so that only one length is attached to the breast, then use a sharp knife to clean up any meat or fat attached to the bone. You can ask your butcher to do this.

3 Tear two long sheets of clingfilm and place one on top of the other, then cut them down the middle, giving you two doubled-up sheets. Pound the quail breast meat to double the original size.

4 Spoon a quarter of the butter mix onto each breast, fold over the breast meat, carefully shape this in your hand to form a plump breast shape with garlic butter in the centre. Put the breasts in the fridge for about 15 mins.

5 Blitz half of the breadcrumbs in a food processor until very finely ground. Put the flour, egg and finely ground breadcrumbs in three separate large, shallow bowls and season the flour. Place the remaining breadcrumbs in a fourth bowl.

6 Remove the quail breasts from the fridge. Lightly coat the breasts in the seasoned flour, then, using a slotted spoon, one by one, place a breast in the beaten egg and lift it out, let the excess egg drip off, then transfer to the fine breadcrumbs and coat completely – use your hands to help. Put a breast back in the egg mix using the slotted spoon, and lift out again into the larger breadcrumb flakes to coat. Repeat with all the breasts.

Put the coated breasts back in the fridge.

7 Heat rapeseed oil in a deep-fat fryer or heavy-based, deep pan until it reaches 165C. If you don’t have a thermometer, drop a cube of bread in the oil – it should brown in 30 secs. Line a baking tray with kitchen paper. When the oil is hot, carefully use a slotted spoon to place all 12 breasts in the oil. Fry for 6-7 mins, turning occasionally, until they are a deep golden brown. Lift out with a slotted spoon or the frying basket and drain, then transfer to the lined tray, season and leave to stand for 2 mins before serving.

ROASTED HASSELBACK POTATOES WITH CRÈME FRAÎCHE, TROUT ROE AND DILL

These make a perfect snack on their own or a stunning starter.

SERVES 4 AS A SIDE DISH OR STARTER

20 small-medium potatoes

2tbsp olive oil Horseradish cream Handful fresh flat-leaf parsley, leaves thinly sliced

50g pot of trout or salmon roe

Small bunch fresh dill, fronds picked 1 lemon, halved, for squeezing

Extra virgin olive oil, for drizzling

Salt and freshly ground black pepper

1 Preheat the oven to 180C/gas 4.

2 Using a sharp knife, carefully slice threequarters of the way through each potato, making multiple cuts 2-3mm apart. Lay them out on a roasting tray, cut side up, drizzle with the olive oil and season with salt and pepper. Roast in the oven for

35-40 mins, or until roasted and golden.

3 Once they are cooked, arrange them on a serving dish. Dress each potato with a spoonful of horseradish cream, a scattering of sliced parsley and some trout roe.

4 Crack some black pepper over each potato, garnish with dill fronds, add a squeeze of lemon juice and drizzle with olive oil.