Marinated Quail with Chickpeas and Burnt Butter Yoghurt and Cucumber Sauce by Marianna Leivaditaki
Marianna Leivaditaki has created marinated quail with chickpeas and burnt butter yoghurt and cucumber sauce for November 2021.
To find out more about what inspired her, click the video below.
Matthew Jukes, our wine pairing expert has paired this dish with a 2018 Cabernet Franc from Chinon, France. Click below to hear why he chose it and to hear the tasting notes.
Our new series of playlists are designed to accompany you during cooking, all the way through to eating your Wild Radish meal.
Compiling the playlists is Matt Farthing, a multi-disciplinary instrumentalist, composer and sound designer who has had his music played on radio stations as far ranging as Classic FM, BBC Radio 1, BBC Radio 3 and BBC 1 Xtra.
His first playlist is a modern selection of jazz-infused tracks by young and disruptive talent from both sides of the Atlantic. Listen here, and find out more in the playlist description.