Quail with Champagne and Raspberry Sauce

Serves 2. Preheat the oven to 220 Celsius. Season the quail with salt and pepper. Heat the oil in a large roasting tin till smoking. Brown the quail in the hot oil on all sides and then place breast side up in the roasting tin with bacon over the breast meat. Roast at 220 Celsius for 15 minutes and then turn the heat down to 180 Celsius and continue roasting for a further 15 minutes. In the meantime, puree the raspberries with the champagne and season with salt an d pepper to taste. After the quail has roasted for 15 minutes at 180 Celsius, pour the champagne and raspberry puree into the roasting tin and continue to roast for a further 10 minutes. Remove the quail from the oven. Keep the quail warm while you finish the sauce. Pour all the sauce from roasting tin into a saucepan and add 2 tsp cornflour blended with a little hot water. Bring to the boil and stir till the sauce is thickened enough to coat the back of a spoon. Check seasoning and then pour a pool of sauce onto 2 dinner plates. Place 2 quails on each plate and garnish with rosemary and the reserved raspberries. Serve immediately. Note: After I made this recipe for my boyfriend he proposed!