Quail

My first experience of these delicious little birds was as a youngster when a family friend presented us with half a dozen quail on his return from a hunting expedition. As my mother was on holiday, the challenge of cooking them fell to me, and so I consulted my grandmother’s recipe book. I stuffed the birds with thyme from our garden, wrapped them in bacon and roasted them; I can still remember the new exotic flavour.

Farmed quail, both whole and boned, are readily available these days. Boned quail only need brushing with oil and seasoning before being grilled on a cast-iron grill or over a gentle barbeque. They can also be boned and filled with a simple stuffing then secured with a toothpick ready for grilling or roasting. If cooked pink, they are moist and delicious, and their sweet flesh is enhanced by a squeeze of lemon juice.