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Maple syrup may seem like an odd addition to potato mash, but the sweetness perfectly off-sets the strong flavours of the prociutto and quail. Roxanne Simpson's bold dish is sure to be a winner at your next dinner party
1 carrot chopped roughly
Half a fennel bulb chopped roughly
Half a brown onion chopped roughly
Half a leek chopped roughly
2 cloves garlic
80ml olive oil
10 slices of prosciutto
Bunch of thyme, leaves picked
Zest of half a lemon
4 jumbo quail
Sea salt and freshly ground black pepper
Cook sweet potatoes in boiling water until tender.
Mash with salt, butter, and maple syrup. Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency
Steamed Greens :
Steam asparagus and broccolini ensuring the vegetables remain crunchy.
Sprinkle with avocado oil and celery salt and serve.
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