Spiced quail with saffron and preserved lemon from A Love of Eating: Recipes from Tart London (page 210) by Lucy Carr-Ellison and Jemima Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced yoghurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poussins for quail, and Pernod or dry white wine for vermouth. Despite the title, this recipe does not call for saffron.

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