Dredge the quail in the flour and lots of salt and black pepper.

Heat the oil in a large frying pan and brown the quail breasts on both sides very well over high heat.

Sprinkle over the rosemary and add the white wine, reducing to a simmer.

Place a sheet of greaseproof paper over the pan, tucking it in the sides and simmer for about ten minutes.

Force the point of a sharp knife into the thickest part of the breasts and if the juices run clear it is cooked. If they are pink or bloody, it needs probably another few minutes.

Serve the quail with any juices spooned over and crispy roast potatoes and green vegetables or a green salad.