Heat oven to 200C/180C fan/gas 6.
Put a thyme sprig in the cavity of each
quail. Rub each bird with a little oil and
honey, and season generously. Put the
quail in a shallow roasting tin and roast
for 20 mins until golden, then leave to
rest in a warm place.
While the quail are roasting, bring a
large pan of salted water to the boil.
Cook the eggs for 2 mins exactly, then
scoop out into a bowl of cold water. Peel
and set aside. Put the leeks in the boiling
water and cook for 10 mins until soft.
Scoop them out, put in a bowl and
drizzle with olive oil while still hot.
Boil the potatoes in the same pan
for 8-10 mins until just cooked, then
drain and add to the leeks.
To make the dressing, whisk the
mustard and vinegar together, then
gradually add the oil to make a thick
dressing and season. Halve the eggs and
carve the quail (see step-by-step images).
To serve, arrange a tangled nest of
leeks, potatoes and quail breasts in the
centre of each plate. Tuck in the eggs
and top with the quail legs. Drizzle the
dressing over and dot around the
outside of the plate.