Stuffed quail

Method

1. Preheat the oven to 200C/gas 6. Stuff the quails with the pate and reshape. Baste the birds with melted dripping and roast for 15-20 minutes, spooning over the fat at regular intervals.

2. Cut the birds in half and wrap each piece in pork caul.

3. Sprinkle half of the quail with truffle shavings and the other half with ham. Return the birds to the oven, cover with greased parchment paper and continue to roast for another 10 minutes.

4. To make the Madeira sauce, melt the butter in a saucepan and fry the shallots for 3-4 minutes, until softened.

5. Add the thyme, Madeira and wine.

6. Cook until reduced by two thirds. Add the veal stock and cook until reduced and thickened. Stir in the butter.

7. Arrange the quails in a circle on a heated plate and serve with the sauce and vegetables.