• 2 quails
  • 5 small carrots
  • bunch of green beans
  • 50 g butter
  • bunch of thyme
  • 2 sprigs of rosemary


  • Take the breasts off the quail.
  • Heat the pan and put in 1 tbsp butter with the rosemary and thyme.
  • Once hot place the breasts in skin side down.
  • Place the veg in salted boiling water for 5 mins.
  • Remove and drain.
  • Once the quail is 5 minutes frying, place the pan in a hot oven for 10 minutes.
  • In a second frying pan, melt a knob of butter and 2 tbsp of water. Toss in the vegetables for 3 minutes.
  • To plate: Place the vegetables on the plate then place the sliced quail on top. Spoon over the pan juices and serve.