Ingredients

• 4 quails
• legs removed
• 1 shallot
• finely chopped
• 125ml/4¼fl oz olive oil
• 120g/4¼oz tomato ketchup
• 10ml/½fl oz Worcestershire sauce
• dash Tabasco sauce
• 2 tsp Dijon mustard
• ¼ bunch chives
• finely chopped
• ¼ bunch basil
• finely chopped
• 500g/1lb 1oz Jersey royal potatoes
• 200ml/7¼fl oz olive oil
• 2 lemons
• juice and zest
• 4 sprigs fresh basil

Directions

• For the quail with bois boudran
• cut the breasts off the quails
• keeping the wing bone attached.
• Heat a griddle pan until hot and fry the quail breasts for 2-3 minutes on each side
• or until cooked to your liking.
• Mix the remaining ingredients in a bowl until well combined and add the cooked quail. Stir until well combined.
• For the potato salad
• boil the potatoes in a pan of boiling salted water for 5-8 minutes
• or until tender. Drain.
• Mix the potatoes
• olive oil
• lemon juice and zest and basil in a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place two quail breasts onto of four serving plates. Spoon plenty of sauce on top and some potato salad alongside.