Preheat the oven to 200°C.

Place most of the rose petals (reserving a small handful), cactus fruit, chestnuts (or puree) and aniseed into a blender. Puree until the mixture is smooth. Do not worry if the rose petals are still slightly visible.

Melt the butter in a large saucepan over low to medium heat. Add the garlic and sauté until lightly golden. Add the puree and stir through. Pour the prepared NOMU Chicken Fond into the sauce and allow it to simmer for about 10 minutes until reduced and thickened. Add the honey and seasoning and stir through.

Remove the pan from the stove and pour the sauce through a sieve into a clean pan. You will need to coax the sauce to go through the sieve by pushing it gently with a spoon. Add the rose water and remaining petals to the sauce and stir. Keep the sauce warm while you prepare the quail.

Rub the quails generously with the butter and then sprinkle with the NOMU Roast Rub. Brown the quails in a stove-to-oven pan until golden all over. Place the pan into the oven for about 30 – 40 minutes. Once the quails are golden brown and cooked through, remove from the oven and drain off any excess fat.

To serve, spoon the sauce onto heated plates and place a quail into the centre. Serve with Fondant potatoes and steamed greens.

Tip: This recipe serves 2 as a main course or 4 as a starter.