Put the quail directly on the hot oven shelf with a tray underneath to catch any drips! Bake for 12–15 minutes, or until cooked. Rest the quail for five minutes and serve with the raita.

Here are more tips for boiling, peeling and cracking quail eggs, as well as a couple of Monzon’s favorite recipes to get you ... your vinaigrette dressing and serve. These little latkes topped ...