Quail served with Swiss Chard and a Jerusalem Artichoke Purée

Prepare the Jerusalem Artichoke Purée  Recipe   and put to one side.

Spatchcock the quails by putting them breast down on a chopping board and using some jointing scissors to remove the backbone. Discard the guts, then carefully cut away the ribs and the breastbone  Picture  . Swill under the cold tap and dry with some kitchen paper.

Cut away the leaves of the Swiss Chard from the stalks and roughly cut into two inch/5cm strips.

Salt and pepper the quails, and cook in two or three tablespoonfuls of olive oil along with the rosemary in an ovenproof dish for about five minutes each side over a medium heat  Picture  . Put them in the oven at 350°F/180°C/Reg4 for about fifteen minutes.

Meanwhile blanch the Swiss Chard leaves in salted boiling water for three to four minutes and then drain well. Put a tablespoonful of olive oil in a frying pan over a medium heat, peel and chop the garlic cloves and just soften in the oil. Add the chiles if used.

Add the Swiss Chard leaves to the pan and thoroughly stir for a few minutes. Rewarm the Jerusalem Artichoke Purée.

Take the quails out of the oven, use a skewer to check that juices are running clear but not bloody. If you like, use some wooden skewers to reform the quails. Add a few tablespoonfuls of purée to the serving plates put the quails and rosemary on top, add a little Swiss Chard and serve  Zoom  .