Ingredients

• 4 quail
• 2 garlic cloves
• finely sliced
• 5cm/2in piece fresh ginger
• finely grated
• 1 tsp chilli powder
• 1 tsp ground fennel seed
• ½ tsp ground cinnamon
• 1 tsp garam masala
• 200ml/7fl oz natural yoghurt
• 2 bulbs fennel
• finely sliced
• ½ cucumber
• finely sliced
• ½ red onion
• finely chopped
• 1 bunch fresh mint
• finely sliced
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 75ml/3fl oz natural yoghurt
• ½ tsp ground cumin
• ½ tsp ground fennel seed
• 2 tbsp coriander cress
• or chopped fresh coriander

Directions

• To spatchcock the quail
• take some strong
• sharp scissors (or poultry shears) and cut down either side of the spine. Take out the spine
• then press down on the breastbone of the quail to open it out flat. Cut the quail in half lengthways.
• For the marinade
• mix the spices and yoghurt in a bowl until well combined.
• Coat the quail with the marinade
• cover with clingfilm and chill in the fridge for at least 2 hours
• preferably overnight.
• Heat a griddle pan until hot
• then add the quail
• skin-side down
• and grill for 3 minutes on each side
• or until the juices run clear when a skewer is inserted into the thickest part. Remove the quail from the griddle and lave to rest for 2-3 minutes.
• Meanwhile for the fennel salad
• mix the fennel
• cucumber
• red onion
• mint and half the lemon juice in a bowl until well combined. Season to taste with salt and freshly ground black pepper.
• Whisk the olive oil
• yoghurt and remaining lemon juice in a bowl until well combined. Add the cumin and fennel seed
• and season to taste with salt and freshly ground black pepper.
• To serve
• place the quail on top of the salad. Scatter with coriander cress and spoon a good dollop of yoghurt dressing alongside.