Quail circle of life


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This dish made the cover of Culinary Artist, the chef’s magazine that Dr Billy Gallagher started. It was plated in a circle then. Just a fun dish really. With great flavours. Spekboom is a local succulent which I like to use preserved. It adds great texture and a lovely acidity.



  • 8 whole quails – 180g each
  • 40 g butter
  • 2 sprigs <


To prepare the quails, remove the wish bone from each quail – reserve for later. Remove the supremes (breasts) from the quails, leaving the wing bone on but removing the winglet. Remove the leg and thigh in one piece from the quail legs, and then remove the thigh bone and push the meat up to resemble a lollipop – reserve the bones for later. Add the butter to a pan with the thyme and garlic, an