Chop the sausage and prawns and mix with 6 quartered grapes to fill well the quails, insert a toothpick to hold in the filling than seal on a sauté pan until browned. Remove from the pan and finish in oven while in the same pan sauté until softened the leeks and the grapes left cut in half, Add the marsala and simmer to reduce by half. Dice and boil the potatoes until softened than mash season mix in the mint. Slice the courgette in thin slices lengthwise and grill on a griddle pan until browned sprinkle the rosemary on and serve flat as a base in the middle of the plate with the mash on and the quails on top.
Serves 2Email this Recipe Back to Neil's Recipes