Instructions: Preheat the oven to 200c/400f.

1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the quail with mixture. Truss with string and rub in a little olive oil.

2 B own in an ovenproof pan with some olive oil and garlic. Add the quail carcass to the pan. Transfer to the oven and roast for about 15 minutes.

3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain and mash with 1 tbsp olive oil and a drop of cream, season.

4 For the Barrel-Shaped Potatoes: Cut one potato in half and into quarters.

Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an ovenproof pan, and lightly brown the potatoes. Season and put in the oven for 10-15 minutes to finish cooking.

5 For the Potato Flower: Slice the last potato very thinly and using a plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan, and add the potato shapes to form a flower shape. Put in the oven for 10 minutes.

6 Cook the broccoli in boiling water for 3-4 minutes. Reduce the red wine and add to the pan juices from the quail.

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