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Plump, flavorful little quail makes an elegant, impressive appetizer.

Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city. With a spotlight on fresh, flavorful and inventive cuisine that makes the most of local gardens and markets, Spring has definitely sprung. This little bird told us. 

Quail is one of my very favorite little birds. Deeply flavorful and deliciously plump, each one gives a few succulent mouthfuls and perfect little bones that are irresistible to gnaw on! This is an elegant and suave appetizer with complex and interesting flavors.

Reprinted with permission from Spring