Quail strudel with truffle - Phil Carnegie_ Phil Carnegie presents a novel way to serve quail: neatly encased in crisp pastry with a gorgeous Madeira jus. This is an exquisite quail recipe conjuring up brilliant flavours of autumn, with delicious Granny Smith apples, truffle and mushrooms. This recipe involves a good amount of preparation, so be sure you have all the ingredients and necessary equipment to make this rich quail pastry
Chorizo and langoustines work very well together as ingredients – adding extra flavour when the oil rendered from the sausage is used to cook the langoustines. This is a great langoustine recipe from Phil Carnegie that also features a brilliant velouté made from white beans.