roast quail - serves 4 as an appetiser

sea salt
freshly ground black pepper
10 quails (as there are always those who end up eating 3)
olive oil

Heat the oven to 200C

Season the quails inside and out very thoroughly, being especially heavy on the salt. In a hot frying pan, with a good splash of olive oil, brown the quails all over. When you are satisfied with their colour place them on a lightly oiled roasting pan and place in the oven for 20 minutes or so.

Serve the quail salty and well done in a bowl in the middle of the table and encourage some hands-on eating.

There's something satisfying about ripping a small bird apart and eating with your fingers.

Serve with aioli on the side