Instructions: Aga equipment:
wire shelf on third set of runners in roasting oven

Wrap each quail in a rasher of pancetta then place them in a shallow tin.

Brush with melted butter and season lightly then roast for 25 minutes.

While the quail are cooking whisk all the ingredients for the vinaigrette together.

Brush the mushrooms with a little butter and add them to the tin with the quail for the last 10 minutes of cooking time.

To serve toss the salad leaves in a little of the dressing and arrange them on slightly warmed plates.

Snip away the string from the quail trying to leave the paneetta in tact. Place a mushroom on each slice of toast and place on the salad.

Place a quail on top then spoon a little more mustard dressing over and garnish with chopped parsley.

Serve immediately.

ovenready quail are available in most large supermarkets if you dont have your own source of birds from a shoot. They are so simple to cook but make a suitably impressive and sophisticated starter for the smartest of parties so long as your guests are happy to use their fingers. Remember to put out the finger bowls.

Serves 4

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