Roast quail with grapes (Cailles aux raisins)

1. Pat the quails dry, season inside and out with salt and pepper and wrap each one in a thin slice of bacon.

2. Brown the quails all over in hot butter until their skin is golden, then lift into a dish.

3. Pour the brandy into the remaining fat, scrape up the caramelised bits, then add the white wine and the meat stock.

4. Return the quails, cover and braise over low heat for about 15 minutes.

5. Add the grapes (halving the larger ones) and cook together uncovered for a further 5-8 minutes until the sauce thickens slightly.

6. Serve the quails hot, napped with the grape sauce and the roasting juices.

Tip: A classic autumn game dish for when grapes are in season. Seedless white dessert grapes are best. Do not overcook the quails, they dry out quickly. Mashed potato or toasted bread make it complete.