Instructions: Stretch the streaky bacon with the back of a table knife.

Wrap one rasher of bacon round each quail. Place in the small roasting tin and hang on the second set of runners from the top of the roasting oven.

Roast for 25 to 30 minutes until crisp golden brown and cooked through.

Meanwhile prepare the bread.

Cut each slice into a circle use a pastry cutter if you have a large one.

Put the butter and oil in a frying pan or on a thick deep roasting tray and put on the floor of the roasting oven.

When hot fry the bread turn over and fry the second side.

When crisp and golden brown put them on a warm serving plate place a cooked quail on top garnish with watercress and serve.

Quail are small birds with a mild gamey flavour. Serve one as a starter or two as a main course. Everything is cooked in the oven and if cooking for a crowd prepare the bread rounds in advance and rehear and crisp just before serving.

Serves 2 for a main course or 4 as a starter.

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