Grilled quail lentils and bacon
Ingredients
- 200ml chicken stock
- 30g green lentils, washed and drained
- 2 bacon rashers, cut into1 cm strips
- 80ml extra virgin olive oil
- 20ml sherry vinegar
- Sea salt
- Freshly ground white pepper
- 4 quail, wishbones and backbones removed, then flattened
- 1/2 bunch of watercress, picked and washed
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