Quail with nut stuffing and sweet potato purée

Ingredients (serves 4)

  • Flaked almonds and chopped coriander
  • Olive oil
  • 5 large sweet potatoes
  • 1 cube (30cl) of vegetable stock
  • Salt and pepper
  • 2 teaspoons of olive oil
  • 15cl of vegetable stock
  • 10cl of nutmeg
  • A handful of dates
  • A handful of dried apricots
  • A handful of raisins
  • A handful of figs
  • Several hazelnuts, cashews and almonds
  • 4 tablespoons of honey, salt and pepper
  • Thyme, rosemary and cinnamon
  • 4 gutted quails


  • Bring enough water to a boil in a pot for the sweet potatoes, peel them, cut them into chunks and place them in the pot.
  • Once this is done cut up all of the fruit and nuts you’ll be using for the stuffing and then place them in a blender with the rosemary, thyme, salt, pepper and nutmeg.
  • Stuff the quails with this mix then sew them up using kitchen twine. Place a bit of oil in a medium-sized pot then sauté the quails.
  • Once they’ve turned a solid golden colour, add the vegetable stock and cover.
  • Simmer for 10 minutes over low heat, occasionally flipping the quails.
  • The sweet potatoes should be ready by now. These should be removed from the water and mixed with olive and some of the vegetable stock (both of which should be added progressively) until the desired consistency has been reached. Set this aside for now.
  • Hot the honey and cinnamon up in a medium-sized pot until the mixture becomes syrupy (this should take around 10 minutes).
  • Now it’s time to arrange everything on the plates: start with a dollop of purée, add the quails and then dress them with the honey and cinnamon sauce. Add the flaked almonds and chopped coriander for decoration.

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