Instructions

1. Season the quails with salt and pepper then brush with melted butter.
2. Heat a large casserole (dutch oven) over medium heat.
3. Add the quails and sear for 5-10 minutes or until coloured on all sides.
4. Pour in the brandy and set alight. Simmer for 5 minutes and reduce the cooking juices, basting the quails frequently
5. Transfer the quails to a large oven proof dish.
6. Spoon over the oil and season with salt and pepper.
7. Cook in the oven for 45 minutes  basting frequently.
8. Mash potatoes 
9. place the quails on the mashed potatoes on a serving plate sprinkle with lightly crushed hazel nuts.
10. Decorate with thyme sprigs
11. Excellent with a side of cranberries, prunes, stew cherries or grapes
12. Serve with salad of mixed greens