Roast & marinated quail with warm spring vegetable salad

• oven-ready quails2

  (See tip at end of recipe)

• olive oil↗1 tbsp tbsp
• small knob of butter
• asparagus spears
• salad leaves↗2

  (I use frisée)

• clear honey↗2 tbsp tbsp
• English mustard↗1 tsp tsp
• soy sauce↗4 tbsp tbsp
• sherry vinegar↗1 tbsp tbsp
• vegetable oil↗5 tbsp tbsp
• sesame oil↗3 tbsp tbsp
• crème fraîche↗2 tbsp tbsp
• mascarpone↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• spring onions↗2

  finely sliced

• olive oil↗1 tbsp
• new potatoes↗300g

  cooked, then peeled and halved

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.

2. 2

   Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marin ade and leave to rest while you make the rest of the dish.

3. 3

   For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.

4. 4

   Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.

5. 5

   Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.

6. 6

   Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marin ade. You are now ready to serve.

7. 7

   Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marin ade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marin ade, then serve.