Recipe Jonathan Cane and Kathryn White Styling Kim Hoepfl Photograph David Ross Ingredients: 150g breadcrumbs 12 thyme sprigs a handful of flatleaf parsley 2 white onions, finely chopped 50g flaked almonds 50g walnuts 1 egg sea salt and milled black pepper 4 quails 4 pigeons 2 poussins 10g tin chestnut paste butter-roasted baby potatoes and baby onions, to serve Directions: Preheat an oven to 230°C. Prepare the stuffing by combining breadcrumbs, thyme, parsley, onions, almonds, walnuts and egg in a bowl. Season to taste with salt and pepper. Remove the neck from each bird and discard. Gently rinse the birds under cold running water, blot with paper towel and fill each cavity with the stuffing (it helps prevent them from drying out). Truss the legs together using twine or string. Smear a little chestnut paste over each bird and roast them on a baking tray for about 30 minutes, until a skewer inserted in the thigh comes out easily and the liquid runs clear. Allow to rest for a few minutes before serving. Serve with crushed, butter-roasted baby potatoes and baby onions. Serves 8 This recipe was originally published in the 2012 House and Leisure Food issue.