Parma-wrapped Quail with Summer Vegetables

Quail tastes so good topped with sage leaves and wrapped in Parma ham, then roasted and served with seasonal vegetables.

Serves 4

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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