Spanish-style quail with smoky chickpea stew

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Season the cavity of each quail with salt and a twist of black pepper, then stuff with a bay leaf. Drizzle each with a good glug of olive oil, season with more salt and pepper and sprinkle over the paprika and pinch of cayenne pepper. Rub the spices into the quails, put in a roasting tray and roast for 15-20 minutes.
2. Check the birds are cooked by piercing the thickest part of the thigh with a skewer; if the juices run clear, they’re done. Set aside, loosely covered with foil, until ready to serve.
3. Heat the glug of olive oil in a large saucepan over a medium heat and add the pancetta. Cook for 3 minutes until golden, then add the celery, bay leaf and onion and soften for 10 minutes. Add the garlic and chilli and cook for a further 1-2 minutes.
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4. Add the chickpeas and cook for 2 minutes, then add the tinned and fresh tomatoes, sherry vinegar, parsley, paprika and chicken stock. Bring up to boiling point, then reduce the heat and simmer for 15 minutes until thickened.
5. Taste and season with pepper and a little salt if needed.
6. Spoon the chickpeas into the centre of each plate. Put a quail on each and garnish with a pinch of chopped parsley.

The cookbook Masterchef: The Finalists is published by Absolute Press Hardback