Stuff each quail with a twig of rosemary and thyme. Season with salt and pepper and wrap in one rasher of bacon. On each crouton put one or two anchovy fillets and put the quail on top.
Lightly oil a grilling tray. Put on the quail surrounded by the garlic still in its skin. Sprinkle the lot with olive oil and place under a hot grill for about 15 minutes, turning the birds from time to