Roast quail with pancetta

1.Preheat oven to 200°C. Rub quail with olive oil and season with sea salt and ground black pepper.

2.lace orange and lemon rind in a small bowl with the picked leaves of 1 rosemary sprig and the lemon segments. Mix thoroughly then stuff into each quail.

3.Lay 1 slice of pancetta on a chopping board. Place a stuffed quail at one end of pancetta and roll from one end to the other to cover the breast of the quail. Tie quail with butcher’s string to hold pancetta in place. Repeat with remaining quail.

4.Lightly oil a medium-sized roasting tray. Chop remaining 2 rosemary sprigs roughly, add to tray and arrange quail, breast-side up, on top. Place garlic bulb halves cut-side down on tray around the quail.

5.Roast for 25 minutes. Halfway through cooking, turn over the garlic halves and toss in the white wine, olives and reserved lemon and orange juice. Place back in the oven and finish cooking.

6.When ready, remove quail to rest on a warmed plate. Pass the cooking liquid through a sieve into a small pot and bring to a simmer. Take off heat and whisk in the butter with a pinch of sea salt and pepper.

7.To serve, cut string off quail and arrange on a serving platter. Squeeze garlic cloves from the cooked bulb halves and arrange on platter. Scatter with olives and orange segments. Drizzle with the cooking liquid and garnish with picked rosemary.