Quail has been an enduring favourite in gourmet French cuisine, in which the eggs of the bird are also highly prized.

These quails from the north west of France, close to Angers are free range, hand-reared on a vegetarian diet and housed in straw barns at night. Truly delicious, roasted and served with a simple salad or with a nice celeriac puree.

Quail is most often prepared by sautéing, which maximises tenderness, but roasting is another popular option.

Comes as a pack of 4 fresh birds which are oven ready with their heads still on (approx 200g - 220g each).