For the quail with bois boudran
4 quails, legs removed
125ml/4¼fl oz olive oil
120g/4¼oz tomato ketchup
10ml/½fl oz Worcestershire sauce
dash Tabasco sauce
2 tsp Dijon mustard
¼ bunch chives, finely chopped
¼ bunch basil, finely chopped
For the potato salad
500g/1lb 1oz Jersey royal potatoes
200ml/7¼fl oz olive oil
2 lemons, juice and zest
4 sprigs fresh basil
For the quail with bois boudran, cut the breasts off the quails, keeping the wing bone attached.
Heat a griddle pan until hot and fry the quail breasts for 2-3 minutes on each side, or until cooked to your liking.
Mix the remaining ingredients in a bowl until well combined and add the cooked quail. Stir until well combined.
For the potato salad, boil the potatoes in a pan of boiling salted water for 5-8 minutes, or until tender. Drain.
Mix the potatoes, olive oil, lemon juice and zest and basil in a bowl. Season, to taste, with salt and freshly ground black pepper.
To serve, place two quail breasts onto of four serving plates. Spoon plenty of sauce on top and some potato salad alongsid