Masterclass: Stuffed boned quail and barley risotto by Richard Bainbridge
Small of size but big in flavour, quail is served at Benedicts in Norwich by chef-patron Richard Bainbridge. Accompanied by barley risotto, his stuffed, boned and reshaped quail dish puts a whole roast bird on a plate in diner-friendly form. Michael Raffael explains.
from The Caterer