Drunken quail recipe

Place the quail with all the other ingredients, except the pancetta, in a container and soak for 24 hours. Place the pecans in a bowl and roughly crush using the end of a rolling pin. Set aside. Remove the quail from the marinade and dry on a tea towel. Sprinkle with salt and pepper. Place 3 slices of the pancetta next to each other on a work surface and wrap each quail ensuring the loose end of the pancetta sits underneath the quail. Repeat this process for the other birds. Pre-heat an oven to 225°c, rub the quail with some olive oil and place in the oven for 7 minutes. If you prefer your meat slightly more cooked then leave in the oven for a further 3 minutes. Remove from the oven and brush the pancetta with some maple syrup, sprinkle the crushed pecans on top and finish under the grill until the pancetta is crisp and golden. Allow to rest for 3 minutes, then serve with roast root vegetables or a crisp green salad.