Quails with bacon & juniper
For the rösti
Preheat the oven to 200°C/400°F/Gas mark 6.
Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
Crush the juniper berries and black peppercorns together in a bowl, then mix with the sage leaves and butter to form a paste. Spread evenly over the quails, then place 2 rashers of bacon over each quail. Roast in the oven for 25–30 minutes until cooked through.
To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
Coarsely grate the potatoes into a large bowl, add the spring onions and red pepper, and mix well. Divide the mixture into eight, and shape into rounds.
Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each side until golden brown and crisp. Keep warm.
To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.