Roast Quail with Grilled Pancetta

• Extra virgin olive oil
  2 oven-ready quails
  Freshly ground salt and pepper
  4 cloves garlic, unpeeled
  3 sprigs of sarriette (known in Britain as 'summer savoury' or tarragon
  2 bay leaves
  8 peeled grapes
  6 thin slices of pancetta

Recipe

Pre-heat the oven to 200C / 400F / Gas 6. Heat a little olive oil in a large oven-proof pan, making sure that the base of the pan is covered with a thin coating of oil. Season the quail and brown all over in the hot oil. Crush the garlic gently, using the ball of your hand on a chopping board, to release the flavour. Add along with the sarriette (or tarragon) and bay leaves, to the quail. Roast the quail for 6 - 8 minutes, until the juices run clear from the thickest part of the quail's thighs when pierced with a skewer or sharp fork. After four minutes of roasting the quail, add the grapes to the pan and heat through. Seperately, grill the pancetta until crispy. To serve, place the quail into a warmed serving dish. Cross three slices of pancetta on top of each bird, garnishing with roasted herbs from the pan. Spoon the pan juices around the quail and serve.

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