Roasted quail with rosemary scented chestnut stuffing
Melt 50g butter in a pan with the fresh thyme then add the sliced red onions and cook on medium heat for 5 minutes. Wet with the sherry and season with salt and pepper. Discard the thyme and cook for further 3-4 minutes, then set aside.
To make the stuffing, place 100g butter in a pan with the rosemary and cook on low for 5 minutes to infuse. Discard the rosemary and add the chopped onion. Cook for 3-4 minutes and add the chopped chestnuts and the breadcrumbs and mix well. Take off the heat, season with salt and pepper and add the lightly beaten eggs.
Stuff the 4 quails and season with salt and pepper. Place on baking tray and bake at 180C for 15 minutes. Wet with the white wine half way through the cooking time.
Cut the pomegranate in half and take out the seeds and juice, making sure you discard the membrane.
Melt the rest of the butter gently with the ground nutmeg and let infuse for 10 minutes.
Meanwhile bring some salted water to boil and blanch the cleaned sprouts for 2 minutes. Drain and toss in the nutmeg infused butter, add the pomegranate seeds and serve.