serves 4

Ingredients

4 quails, boned, leaving the wings and drumsticks attached

10 thyme sprigs

zest of 1 lemon

extra virgin olive oil, for drizzling and pan-frying

50 g (1¾ oz) unsalted butter

4 small zucchini (courgettes), grated

3 tablespoons currants, soaked in port for at least 30 minutes

2 tablespoons lightly toasted pine nuts

20 basil leaves, chopped

pink salt or sea salt, to season

Method

Rub the quails with a mixture of the thyme, lemon zest and enough olive oil to ensure the marinade coats the birds. Marinate for at least 1 hour in the refrigerator.

Melt the butter and heat a little olive oil in a frying pan over medium heat. Gently cook the zucchini for 3 minutes, or until softened. Stir in the currants, pine nuts and two-thirds of the basil. Season with pink salt and freshly ground black pepper and keep warm.

Drain most of the marinade from the quails and season the birds lightly.

Heat a barbecue or a chargrill pan until very hot. Place the quails on the grill, skin side down. Cook for 2–3 minutes, then turn and cook the other side for another 2 minutes.

Place the birds on a tray and rest for 3 minutes.

To serve

Place a mound of the zucchini mixture on four serving plates. Cut the quails in half and sit two halves on top.

Drizzle with a little more olive oil, garnish with the remaining basil and serve.