I just made this recipe up: I had some quail so seasoned them and wrapped them in pancetta into which I tucked a few fresh sage leaves. I drizzled over some olive oil, chucked in some white wine and roasted them. I roasted the tomatoes separately, having topped them with herbs and balsamic vinegar. If I'd had some grapes, I'd have tossed them through the warm oil from the quail at the last minute and served them as a garnish, with pinenuts. I'll remember to get some next time!
