Serves 2

Prep time 90 minutes


3 quails (300g each approx)
1 onion
2 cloves of garlic
20g ginger
50g dried apricots
10g fresh thyme
100g black-eyed beans
500ml chicken jus
150g salted butter
400g potato
100ml cream
50ml carob syrup
1 orange, juiced and zest
50ml port wine
10ml citrus vinegar
30g roasted chopped pistachios
Vegetable oil


Blend the ginger and garlic with a touch of vegetable oil and the orange juice and zest.

Cut the quails in half and marinade overnight in the zesty ginger garlic mix.

For the mash

Cut the peeled potatoes evenly. Boil until cooked throughout. Using a food mixer add the cooked potato, butter, cream (warm) and season.

The next day, prepare a pan with some vegetable oil, drain the quail, and fry until golden. Place in separate tray and leave to rest. Using the same pan, fry the onion with the garlic and ginger, add the beans (raw), and add the citrus vinegar. Reduce and add the port wine and reduce further. Finally add the chicken jus and leave to braise for 25 minutes covered. Place the quails back in the pan and keep cooing for another 10 minutes uncovered. Add the chopped dried apricots and the thyme. Finally, finish the sauce with the cold butter and the carob syrup, add seasoning to taste and serve.

Place the mashed potato on the bottom, place the cassoulet around it and finally place the quail on top. Garnish with chopped roasted pistachios.