Ingredients

• 2 bay leaves

• 4 thyme sprigs, leaves picked

• finely grated zest ½ small lemon

• 4 TBSP brandy

• 2/3 cup extra virgin olive oil

• 12 quails

• 4 T butter, cut into 12 small pieces

• 1-1/2 cups dry vermouth

• 9 figs, stems snipped off and halved lengthways

• 2 tbsp. honey

• 1½ tbsp. balsamic vinegar

• 2 cup chicken stock
  
  For the walnut sauce

• 3 large garlic cloves

• 2/3 cup walnuts

• 2/3 cup walnut oil

• 1 tbsp. finely chopped flat-leaf parsley

Directions

Step 1

To make a marinade, mix the herbs, lemon zest, brandy, seasoning, and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.

Step 2

For the walnut sauce, whizz the garlic and walnuts with a bit of salt in a small food processor until finely chopped. Add the oil in a thin stream, as though you’re making mayonnaise. Stir in 2 tbsp. warm water. Season with pepper, add the parsley, and set aside.

Step 3

Heat oven to 350F. To cook the quail, wipe any herbs from the breast area. Heat 3 tbsp. olive oil in a large frying pan and, when hot, quickly brown the birds all over, in batches, coloring but not cooking the meat.

Step 4

Put a piece of butter inside each bird into a roasting tin. Roast in the oven for 15-20 mins, depending on whether you like the meat to be a little pink, adding a quarter of the vermouth after 10 mins. Put the figs in a small gratin dish in a single layer. Drizzle with honey and balsamic, then season. Roast for 20 mins, alongside the quail, basting during cooking. The figs should be dark and tender but holding their shape. Cover to keep warm and set aside.

Step 5

Put the quail on a warm platter and cover it. Put the roasting tin on the hob over high heat. the rest of the vermouth, bring to a boil, and bubble until there’s 2/3 cups left. Add the Add stock and boil until you have a slightly syrupy sauce, enough for 2 tbsp per serving of quail. Put two birds on each plate and spoon over the reduced sauce. Serve with three fig halves each and the walnut sauce.