CHARGRILLED QUAIL WITH PROSCIUTTO & PEACH & WITLOF SALAD

This is pretty much a match made in heaven. It is outrageously simple, but the flavours explode in your mouth. The trick is excellent prosciutto (sorry but the Italians do it best), ripe peaches, perfectly roasted hazelnuts, and smoky just-cooked grilled quail …

— 4 quails

— 1 garlic clove, crushed

— 100 ml (3½ fl oz) olive oil

— 4 slices prosciutto

PEACH & WITLOF SALAD

— 4 ripe peaches

— 125 ml (4 fl oz/½ cup) extra virgin olive oil, plus extra for drizzling

— 25 ml (¾ fl oz) hazelnut oil

— 50 ml (1¾ fl oz) red wine vinegar

— 2 white witlof (chicory/endive), trimmed and separated

— 2 red witlof (chicory/endive), trimmed and separated

— 35 g (1¼ oz/¼ cup) roasted hazelnuts (see Note), peeled and roughly chopped

TO FLATBONE POULTRY

Make a cut along the back of the quail, then lift the skin on one side. Using the tip of a small knife, start to remove the flesh from along the shoulder blade, then cut through the shoulder socket to release the wing. Pull the leg bone away from the body to pop it out of the joint, then use the knife to remove the flesh. To remove the breast, look for a line of fat along the edge of the breast where it joins the rib cage. Keeping the tip of your knife on the rib cage, gently cut the breast away, then repeat the process on the other side. Now remove the whole breast from the bone by gently slicing it along that bone, without cutting through the skin. Finally remove the thigh bones by cutting along the bone to release it, then cut through the joint to remove the bone.

FOR THE QUAIL

Mix the garlic with the olive oil, then spread evenly over each quail. Cover and marinate in the fridge for 2 hours.

Heat a barbecue or cast-iron grill plate to high. Grill the quails, skin side down, for 3 minutes, then turn over and cook the other side for 2 minutes. Remove from the heat, cover and leave to rest.

FOR THE SALAD

Cut the peaches in half. Remove the stones, then slice each peach half into four wedges and place in a mixing bowl. Put the olive oil, hazelnut oil and vinegar in a bottle with a little sea salt and freshly ground black pepper and shake well.

Gently toss the peach with the witlof leaves and hazelnuts. Dress lightly with the vinaigrette, then season and arrange on a large platter.

TO SERVE

Tear each prosciutto slice in half lengthways and drape over the salad. Cut each quail in half and arrange around the salad. Drizzle with a little extra olive oil and serve.

SERVES 4 AS PART OF A SHARED MEAL

• TO ROAST HAZELNUTS, BAKE THEM IN A 160°C (320°F) OVEN FOR 7–10 MINUTES, OR UNTIL AROMATIC, TOSSING EVERY FEW MINUTES SO THEY DON'T BURN. RUB WITH A CLOTH TO REMOVE THE PAPERY SKINS.