If you can see this message you either do not have the Flash plugin installed or you have Javascript disabled. To download the latest version of the Flash Player click here.
1. Season the quail and place 3 sage leaves inside the cavity of each bird. Heat a large flameproof casserole with 2 tbsp of the oil, add the quail and cook for about 6-10 minutes, turning them until browned. Remove from the pan.
2. Pour in the rest of the olive oil and stir in the garlic and the lentils until coated in the oil. Add the chicken stock and chilli, cover and cook for 15 minutes.
3. Stir the chopped tomatoes into the lentils, sit the quail on top and cover. Cook for a further 25 minutes until the lentils are tender. Scatter the SunBlush® Peppers around the quail and cook for 2-3 minutes until heated through.
4. Lift the birds onto warm serving plates, season the lentils, add the parsley and spoon around the quail.
