Preheat the oven to 200c/400f.
1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the quail with mixture. Truss with string and rub in a little olive oil.
2 B own in an ovenproof pan with some olive oil and garlic. Add the quail carcass to the pan. Transfer to the oven and roast for about 15 minutes.
3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain and mash with 1 tbsp olive oil and a drop of cream, season.
4 For the Barrel-Shaped Potatoes: Cut one potato in half and into quarters. Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an ovenproof pan, and lightly brown the potatoes. Season and put in the oven for 10-15 minutes to finish cooking.
5 For the Potato Flower: Slice the last potato very thinly and using a plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan, and add the potato shapes to form a flower shape. Put in the oven for 10 minutes.
6 Cook the broccoli in boiling water for 3-4 minutes. Reduce the red wine and add to the pan juices from the quail.
Per serving: 570 Calories (kcal); 15g Total Fat; (24% calories from fat); 32g Protein; 72g Carbohydrate; 83mg Cholesterol; 329mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates