Roast quail with lentils. Definitely recommend getting your grubby hands on some quail, they are delicious when simply roasted and require much less precise cooking than other game birds (although quail is mainly farmed not wild-caught). In fact they love being cooked well done. I’ve started cooking lentils much more frequently now I have discovered Castelluccio lentils from Umbria (I got them at Carluccio’s). Unlike what they write on the packets of other lentils these genuinely do cook to an edible form in about 35 minutes. My experiences with Puy have mainly been uneasy kitchen stand-offs waiting for them to soften and cursing my late dinner. As always with pulses you are best to season right at the end (and they do take a lot of salt!). I added some celeriac to the mirepoix which resulted in no significant issue.