February's Treat of the Month

It will amaze you just how incredible all poultry is when it's raised the right way. This is a mouth-watering favourite of mine, and is absolutely simple.

BRAD'S ROAST QUAIL WITH BROCCOLI AND SQUASH

Whole free-range quail per person; organic butternut squash; organic head of broccoli; 4 tbsp local butter; kosher salt; fresh pepper; thyme sprigs; olive oil

Melt a tbsp of butter with a generous amount of olive oil in a cast iron skillet on medium-high and sear the quails (no more than three at a time) on all sides until golden. Remove them from the pan. Add the squash and cook for 6-7 minutes. Pre-heat oven to 400. Add broccoli, season and cook for a moment (add oil if needed). Then return the quails to the pan breast-side up and add the remaining butter to the pan. As it melts, spoon it into the cavity of the quails. Season generously and lay 5-10 sprigs of thyme over everything. Transfer to the oven and cook for 35-40 minutes or until internal temperature of quails is 170. Goes great with a glass of pinot noir.