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Crispy five-spiced duck pancakes

20 minutes

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Baked doughnuts with apricot-and-vanilla glaze

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Coriander and chilli-crumbed fish with chunky tomatoes

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Crumbed recipes

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15 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Gooseberry cream vanilla sponge trifle with singed meringue caps

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1 hour

Berry recipes

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40 minutes

Roast quail wrapped in vine leaves with grapes and herbed orzo

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 whole quail, rinsed and dried
Sea salt and freshly ground black pepper
6 slices prosciutto
6 vine leaves, washed and dried
1 head garlic, cloves separated and peeled
4 T butter
1 cup chicken stock
1/2 cup white wine
1/2 cup verjuice
350 g green grapes, peeled

For the herbed orzo:

200 g orzo, cooked al dente
3 T Italian parsley, finely chopped
3 T chervil, finely chopped
3 T tarragon, finely chopped
3 T extra virgin olive oil

Method

Preheat the oven to 200°C. Season each quail generously, then wrap each one in a slice of prosciutto. Wrap each quail in a vine leaf, then tie the legs together with string to secure. Place in a roasting pan with the garlic cloves. Using half the butter, dot each quail with butter and roast for 25 to 30 minutes, or until tender. Remove the quail and garlic from the roasting pan, place the garlic in a bowl and cover the quail with foil to rest.

Place the roasting pan over a high heat, then deglaze with the chicken stock, wine, verjuice and remaining butter. Stir with a wooden spoon for 3 to 5 minutes. Add the grapes and reserved garlic and cook for a further 5 minutes, stirring occasionally, until the sauce thickens and the grapes are tender. Spoon over the sauce and serve with the herbed orzo.

To make the herbed orzo, combine the cooked orzo, herbs and olive oil in a bowl. Season generously.

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Roast quail wrapped in vine leaves with grapes and herbed orzo

Roast quail wrapped in vine leaves with grapes and herbed orzo

Ingredients

Method