AT A GLANCE
Quail used to be caught in large numbers on Capri, a stopping-off point during their migration. They're great in this summer dish, enlivened with the addition of a generous handful of mint.
|01||Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.|
|02||Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.|
|03||Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).|
|04||Serve quail topped with mint, crisp bacon and extra thyme.|