Step 1: Preheat oven to 220°C.

Step 2: Reconstitute the currants in Verjuice.

Step 3: Cook onion in three tablespoons of Extra Virgin Olive Oil until golden. In a bowl, mix currants and onion with breadcrumbs, parsley and orange, allow to cool, then stuff the birds with 60g of the stuffing.

Step 4: Mix together Vino Cotto and one tablespoon of Extra Virgin Olive Oil to make marinade. Brush over the quail and season with salt.

Step 5: In a fry pan take the butter to nut brown, add one tablespoon of Extra Virgin Olive Oil to inhibit burning, then turn to medium heat and add the quail. Gently brown quail on all sides, for approximately 3 minutes, using tongs to move quail around in pan. Don’t burn the butter, complete this step gently.

Step 6: In a 220°C oven, onto a baking tray, lay the quail on their sides, 6 minutes first side, turn over for another 5 minutes, pull out of the oven and allow to rest for 10 minutes.

Step 7: Served with a dressed salad of rocket, parsley and a few micro herbs.

Step 8: For the salad dressing mix all the ingredients together and dress the leaves to just coat them.