Grilled Quails

• 4 plump quails
• Salt and pepper
• 4 sprigs thyme
• 4

You will need a fairly gentle fire for this cooking process.

Rub the salt and pepper inside each bird and push in a thyme sprig and a knob of butter. Wrap each one carefully and tightly with a strip of speck. Thread onto a skewer and roast gently, turning frequently for at least 30 minutes.

Just before serving, lift the birds off the fire, discard the speck and place them on the