Ingredients
4 quail, ready to cook
140ml boiling water
1-2 shallots finely chopped
500ml vegetable stock
Squeeze tomato puree
1 tsp cornflour and cold water to mix
Seasoning to taste
60g couscous
1 tbsp finely chopped sage
Knob butter
100ml white wine
3 sprigs thyme
Glug of rapeseed oil
Seasoning to taste
For Yorkshire puddings
140g plain flour
¼ pint full fat milk, chilled
3 medium eggs
¼ pint vegetable stock, chilled
Thyme leaves, chopped
Pinch salt
Goose fat for roasting
Chopped onion
1 bay leaf
1 clove
Whole sage leaves
White part of leeks
Thyme
1 clove garlic
2 white peppercorns
150ml sunflower oil