Start by taking the quail and guanciale out of the fridge about 10 minutes before cooking to allow them to come up to temperature. Season the quail all over with salt and pepper and set aside for a few minutes while you open the pack of guanciale.

Cut the guanciale into your desired size of lardons. If you’re using pre-diced guanciale lardons, simply add them to a cold, dry pan. Before cooking the lardons, it’s a good idea to prepare the rest of the ingredients.

Take out two bowls. Peel and dice the carrots, then finely slice the cabbage. Add both to one bowl.

Peel and finely slice the shallots and garlic, then add them to the second bowl. Stir through some finely chopped thyme and add the bay leaves to this mixture.

Place the pan over a low heat and slowly render the fat from the guanciale. Once the lardons are crispy, use a spoon to scoop them out and set aside on a plate. In the same pan, fry the quail, basting it well with the rendered guanciale fat and colouring it evenly on all sides. When you’re happy with the colour, remove the quail from the pan and set it aside with the lardons.

Add the shallot, garlic, thyme, and bay leaf mixture to the pan and gently sweat for a few minutes. Then add the carrot and cabbage mixture and stir well to combine. Sprinkle in the sugar and cook for a few minutes, stirring, before adding the white wine and white wine vinegar. Allow this to reduce for a minute or so.

Return the quail to the pan, scatter the lardons around, and pour in enough stock to come halfway up the pan. Cover with a lid, reduce the heat to low, and cook gently for about an hour. This will create a rich sauce, with soft vegetables and beautifully tender quail.

To serve, remove and discard the bay leaves. Spoon the cabbage and vegetables into the centre of the plate, place the quail on top, and finish with any remaining sauce from the pan. This dish is excellent served with creamy mashed potatoes or crusty baked bread. Enjoy!