Ingredients

• 2 tbsp olive oil
• 2 ready-to-roast quail
• 100g/3½oz unsalted butter
• 250g/9oz parsnips
• chopped
• 1 banana shallot
• chopped
• ½ garlic clove
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 1 parsnip
• peeled
• 1 pomegranate
• seeds removed
• 6 clover leaves (optional)
• to garnish
• 200ml/7fl oz chicken jus or gravy

Directions

• For the roasted quail and parsnip purée
• preheat the oven to 200C/400F/Gas 6.
• Heat a large frying pan and add the oil. Once hot
• add the quail and brown on each side of the breast. Add half the butter and transfer to the oven for 6-10 minutes
• or until cooked through. Check that the juices run clear and there’s no pink flesh when the meat is pierced with a skewer. Set aside to rest for 5-10 minutes
• then cut the legs and breasts off the quail.
• In a large saucepan
• add the parsnips
• shallot
• garlic
• the remaining butter and 350ml/12fl oz water. Cook for 5-6 minutes
• or until the parsnip is cooked through and the volume of liquid has reduced by two-thirds.
• Cool slightly and then transfer the mixture to a blender or food processor. Blend to a smooth purée
• stir in the cream and season
• to taste
• with salt and black pepper.
• For the parsnip chips
• preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Using a potato peeler
• peel long strips off the parsnips. Carefully add the parsnips strips to the oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• place a spoonful of purée on each serving plate and top with some roasted quail pieces. Garnish with the pomegranate seeds
• parsnip chips and clover leaves
• if using. Serve with jus or gravy.