Quails with Tomato, Anchovy and Fresh Mint Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

These tiny birds are best cooked slowly so the flesh is easy to cut from the bone.


  • 375g (12oz) ripe tomatoes
  • 2 small garlic cloves, chopped finely


Set the oven to preheat at Gas Mark 3/160°C/325°F. In a bowl, cover the tomatoes with boiling water for 2–3 minutes; then drain and skin them and chop the flesh very finely. Put the chopped tomatoes and garlic into a bowl, add the tomato purée, orange juice, and a sprinkling of salt an