Quail are dear little mouthfuls, but as they are no longer wild they have very little flavour. However, they are very tender and good to eat when tarted up in various guises. These were excellent.
Melt the butter in a little frying pan, add the garlic and sauté gently until softened but not browned. Add the honey and lemon juice. Stir until mixed, then season generously with salt and pepper.
Place the quail in a small roasting tin and pour the contents of the pan over them. Brush the insides of the birds with some of the juices. Roast in a preheated oven at 230°C/450°F/Gas 8 for 10 minutes. Remove from the oven, baste with the juices and finish off under the grill until they are burnished and browned. Serve with a good salad.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.