- 4 quails, legs removed
- 1 shallot, finely chopped
- 125ml/4¼fl oz olive oil
- 120g/4¼oz tomato ketchup
- 10ml/½fl oz Worcestershire sauce
- dash Tabasco sauce
- 2 tsp Dijon mustard
- ¼ bunch chives, finely chopped
- ¼ bunch basil, finely chopped
- 500g/1lb 1oz Jersey royal potatoes
- 200ml/7¼fl oz olive oil
- 2 lemons, juice and zest
- 4 sprigs fresh basil
- For the quail with bois boudran, cut the breasts off the quails, keeping the wing bone attached.
- Heat a griddle pan until hot and fry the quail breasts for 2-3 minutes on each side, or until cooked to your liking.
- Mix the remaining ingredients in a bowl until well combined and add the cooked quail. Stir until well combined.
- For the potato salad, boil the potatoes in a pan of boiling salted water for 5-8 minutes, or until tender. Drain.
- Mix the potatoes, olive oil, lemon juice and zest and basil in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, place two quail breasts onto of four serving plates. Spoon plenty of sauce on top and some potato salad alongside.