- 6 quails, spatchcocked
Originally native to the Middle East, quail are now found across Europe. It's a small bird,…
For the marinade and glaze
- 100ml balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp red wine vinegar
- 3 tbsp clear honey
- 2 fresh thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
For the waldorf salad
- 2 heads Baby Gem lettuce, separated into leaves
- 1 apple, finely sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 tbsp chopped toasted walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 2 celery sticks, finely diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 tbsp freshly chopped chives, plus extra for serving
- 1 tbsp mayonnaise
Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.