By David Higgs
I have always been intrigued by the wording of menus and the playfulness of describing dishes … Things that we can relate to, but our own interpretation thereof. ‘Peanuts and raisins’ is one of those.
Remove the wishbone, excess fat and legs from each quail. Truss the crown and brush with 50g melted butter per quail. Season with salt and pepper.
Roast in the oven at 170°C until pink – 10–15 minutes. Remove from the oven ever