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Quail tastes so good topped with sage leaves and wrapped in Parma ham, then roasted and served with seasonal vegetables.
8 fresh sage leaves
8 Keevil & Keevil quail
8 slices Keevil & Keevil Parma ham
150g asparagus spears, halved
1 yellow pepper, deseeded and thickly sliced
1 large courgette, thickly sliced
2 tbsp olive oil
Salt and freshly ground black pepper
12 cherry tomatoes
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
Place a sage leaf on top of each quail and wrap a slice of Parma ham around each one, tucking the ends underneath. Put the asparagus spears, pepper and courgette into a large roasting pan and arrange the quail on top. Drizzle the olive oil over them and season with a little salt and black pepper.
Transfer to the oven and roast for 25 minutes, adding the cherry tomatoes for the final 5 minutes.
When the quail are cooked, lift them onto 4 serving plates and allow a few minutes for them to rest. Serve with the roasted vegetables.
Cook’s tip: Another time, use Keevil & Keevil pheasant supremes or corn-fed chicken supremes instead of quail.
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