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.

Wild quail is now protected in the UK, so you can only buy farmed quail. This may well have been intensively reared so if welfare is an issue for you, check its provenance before you buy.

Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.

Here are more tips for boiling, peeling and cracking quail eggs, as well as a couple of Monzon’s favorite recipes to get you started. A traditional Cobb salad is made even better with bite sized ...

Add a small piece of bacon (or smoked salmon). Bake for about 7-minutes and they are ready to serve. While these adorable quail egg tarts are perfect just as is, there are many options to change ...