Quail

Step 1: Spatchcock quail by cutting up the spine and flattening out with your hand firmly.

Step 2: Marinade in two tables spoons of Vino Cotto and two tablespoons of Extra Virgin Olive Oil for at least one hour.

Step 3: Turn half way through so both sides of quail come into contact with the marinade.

Step 4: Cook for six minutes on back which will caramelise very quickly but almost cook through. Turn over onto breast for the last two minutes.

Step 5: Drizzle with balance of Extra Virgin Olive Oil and rest upside down.

Barley Salad

Step 6: Place currants in a bowl with Verjuice to re hydrate.

Step 7: Cover raw barley with cold water in a pan, bring to boil and then reduce to simmer and cook for forty to fifty minutes. Add all other ingredients and season.

Step 8: Serve the quail with all the juices and a finger bowl with the barley salad and fresh rocket.