Method

1. Preheat the oven to 180ºC.

2. Line a baking tray with baking paper; place the fennel on the tray, drizzle with olive oil, season and place in the oven to roast for 30-40 minutes.

3. Place shallots in a saucepan, add the butter, cover with water and place over a medium heat to simmer until soft.

4. Heat another saucepan over medium heat; add the olive oil, remaining butter and onions and sweat for 8-10 minutes, season. Place a circle of baking paper over the onions and place on a lid, continue to sweat the onions for another 30 minutes.

5. Cut the legs from the quails, remove the thigh bone, scrape the meat from the bone and create a pocket between the bone with the skin, retain crown. Insert a rectangle of black pudding in the pocket of each of the quail legs.

6. Heat a frying pan over a medium-high heat, add the butter, when the butter starts to foam, add the quail crowns, cook for 3-4 minutes, browning all over, basting with spoonfuls of butter whilst cooking, take out and set aside to rest. Add the quail legs to the frying pan and cook for 3-4 minutes until browned all over and cooked through. Remove and set aside.

7. Combine the sautéed onion and the shallots in a bowl, using a stick blender, blend into a puree, season with salt and pepper.

8. Slice the breasts from the quail crowns.

9. Arrange the breast and quail legs on a plate, spoon a spoonful of the onion soubise to the side and place some roast fennel with orange segments to the other, top with chervil leaves to serve

NB: Coles does not currently stock quail.