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    Spiced Roast Quail

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    Spiced Roast Quail

    These are delicious served with crisp lettuce, spring onions, mayonnaise and bread. Allow two quail per person as a main course. If you are serving other meats or savoury tarts, allow one per person.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 25 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4 - 8


    • 1 tsp fennel seeds
    • 1 lemon, juiced
    • 2 tbsp olive oil
    • 1 tsp paprika
    • Salt
    • Freshly ground black pepper
    • 8 oven-ready quail
    • 55g butter, melted


    1. Preheat the oven to 200C, gas mark 6. Crush the fennel finely in a pestle and mortar or a spice mill. Put in a large bowl with the lemon juice, olive oil, paprika and plenty of black pepper. Wipe the quail clean and add to the bowl. Rub the marinade into the birds, cover and leave for 30 minutes. Then transfer the birds with the juices to a roasting tin. Pour over the melted butter. Season with salt and roast in the centre of the oven for 25 minutes, turning the quail in the buttery juices at least twice as they roast.
    2. To test that the birds are cooked, pierce with a skewer at the inside leg area where the meat is thickest. The juices should run clear. Transfer to a foil-lined dish and pour over the roasting juices. While the birds cool, turn them in the juices a couple of times. Once cool, wrap in foil and chill.

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