Ingredients serve 4

4 whole bone in quails

2 medium sized sweet potatoes

2 medium sized stuffed fennel

2 small red oniions

3 garlic clove

3 garlic clove

4 medium sized parsnips

1 pomegrate (rummien)

4 tablespoon balsamico di modena

50gr butter

olive oil

thyme

50gr butter

30gr flour

splash of red wine

Salt and pepper

Method

Rub seasoning and thyme and same oil into quil skin and cavity .

Place in a struggle fit container or zip log along with the red wine and leave to 200 centigrade . cut fennel , sweet potato , parsnips into a medium dice .

Chop onion and garlic not too small and add to mix , season well and toss with olive oil and more thyme . Roast in oven dice brown takes about 90 mins depends on your thyme . add small until golden brown takes about 90 minutes , mins depends on the oven . add small whole cleaned button mushrooms to the roasting tray for final 30mins of cooking . Remove quill from marinade and pat dry using using a paper towel , toss liberally in flour . Heat a cast iron pan with some add a knob of butter three minutes into a cooking .. Heat a a cast iron pan and some canola oil and cook the quills in the oven over a roasting vegetables , after , after golden brown . Add a knob of butter over the roasting vegetables after browning in the pan they will take 8-10mins to cook in the oven . Crack open a pomegrate . Serve the quill over a roast vegetable mins , dress with over a roast vegetable mix dress with pomegrate (rummien) ,seeds and aged balsamic .

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