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Ingredients

• 1 tbsp grain mustard
• 1 tbsp clear honey
• 6 large free-range quail, ready-boned and spatchcocked
• 6 small black figs, topped and tailed
• 1-2 tbsp rosemary, sage and thyme, finely chopped
• 24 thin slices pancetta
• 3 tbsp olive oil
• lightly cooked spinach, to serve

• 800 ml water
• 1 1/2 tsp salt
• 200 g polenta

• 2 shallots, finely chopped
• 2 clove garlic, finely chopped
• 50 ml balsamic vinegar
• 300 ml chicken stock, preferably home-made
• knob of butter
• salt, and freshly ground black pepper

Description

From Quirinale, Mouth-watering Fig-stuffed Roasted Quails Wrapped In Pancetta, With A Rich Balsamic Sauce And Golden Polenta

UK TV