Tandoori-styled quail, pineapple and butternut chutney

Preparation info
  • Serves 8

    main course portions
    • Difficulty


Appears in
Mile 8: A book about cooking

By David Higgs

Published 2018

  • About

Having the pizza oven adds such dimension to our cooking. Quail is the perfect size to cook in it. It’s quick and cooks evenly. And then obviously … the flavour!



  • 8 whole quails180 g each
  • 300 g yoghurt


Crack through the backbone and open to butterfly. Remove the backbone and breastbone cartilage. Make the coriander yoghurt for brushing the quails by mixing the remaining ingredients. Adjust the seasoning if necessary and then brush all over the quails. Place the quails on trays and into a wood-fired oven. Or, place onto a large tray and into a normal oven at 220°C. Cook the quails until pink (