Spatchcocked quail with pearl barley Archive
Quail has great flavour, and is low in fat. Here it’s flattened and cooked on skewers over the barbecue, served with pearl barley.
Ingredients
- 8 small quail, spatchcocked
- 4 tbsp rapeseed oil
- 3 tbsp chopped fresh rosemary
- 55g/2oz butter
- 1 large leek, chopped
- 200g/7oz pearl barley
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
- dressed salad leaves, to serve
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