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Stuffing
40g Pork mince
1 Sprig Thyme
10g Butter
10g Leeks, brunoise
1 clove Garlic, crushed

Port dressing
90ml Red wine
1 Eschallot finely diced
1 Spring onion white finely sliced
10g Butter

For the port sauce
1. In a clean pan, add the red wine, eschallots and port. Cook over a medium heat and allow the liquid to reduce down until starting to thicken.
2. Add the whites of spring onions and cook for 1-2 minutes. Strain and set aside until service

Stuffing
3. Sauté leek, garlic and thyme in butter until soft, remove from heat. Season and combine with pork mince and pistachios and allow to cool

Quail
4. Bone quail as directed and place stuffing in the centre and roll up into a neat parcel with legs facing upwards
5. Wrap caul fat around quail to enclose the breasts and stuffing well
6. Place quail in a shallow roasting pan. Roast them in the preheated oven for 25 to 30 minutes, or until they are golden and cooked all the way through
7. Remove the quail from the oven and let rest for 10 minutes before serving with the port dressing