Grilled quail

Grilling quail over charcoal imparts a wonderful smoky flavour and is a refreshing alternative to grilled chicken. The Turks love to grill quail; the Mangal restaurant on Arcola Road in Stoke Newington in London is a good place to try them. To grill quail yourself, it is important the coals of the barbecue are white and not too hot, otherwise the flesh will char before it is cooked through. For this reason, quail is sometimes wrapped in vine leaves to protect the delicate meat. Rub the tiniest amount of olive oil on to the birds (too much will make the coals flare up), and place breast side up on the barbecue (you can use a hot griddle pan or domestic grill instead). Cook for 5–8 minutes, depending on the heat, then turn over, seasoning with salt and pepper as you do. Cook for another 5 minutes or until the meat is no longer pink but is still juicy.