Quail in escabeche marinade (Codornices en escabeche)

1. Clean the quail, singe off any remaining feathers, tie the legs together with kitchen string and salt them inside and out.

2. Heat the olive oil in a pan and brown the quail over medium heat, turning, for 6-8 minutes until golden all over; lift them out.

3. In the same oil, cook the sliced carrots, the onion cut into half-moons and the crushed unpeeled garlic for 5 minutes.

4. Add the bay leaves and peppercorns, pour in the wine vinegar and water and bring to the boil; return the quail.

5. Cover and simmer gently for 25-30 minutes until tender, then take off the heat and let the quail cool in the marinade.

6. Refrigerate for at least one night; serve at room temperature with the vegetables and a little marinade, with bread or salad.

Tip: Escabeche is a preserving method: covered in the marinade, the quail keep for 4-5 days in the fridge and get better every day.