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Roasted quail wilted turnip tops, baby turnips and poached blueberries with rainbow chard

Ingredients

  • 2 individual quail
  • 6 baby turnips
  • 100g turnip tops
  • 100g rainbow chard
  • 4 floz raspberry vinegar
  • 50g caster sugar
  • Half a stick cinnamon
  • 1 punnet blueberries

Method:

  • Combine raspberry vinegar, 50g caster sugar’ and Half a stick cinnamon and bring all to the boil.
  • Add the blueberries and take off the heat straight away.

To assemble:

  • Roast the quail in a hot oven for 10 minutes. 180 degrees.
  • Cook the baby turnips in boiling salted water.
  • Heat the butter and wilt the turnip tops with salt, pepper and a pinch of nutmeg.
  • Cook the rainbow chard leaf in butter and steam the stalks.

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