Hot and sticky roast quail

Description

Sticky little birds, these. Chicken thighs would work, too, though they will need a bit longer in the oven at a slightly lower temperature. A spot of plain brown rice would go well here.

Ingredients

4 plump and juicy cloves garlic, crushed
1 tbsp groundnut oil
1 tsp ground cayenne
½ lemon, juice only
2 tbsp light soy sauce
½ tsp salt
4 tsp grainy mustard
4 oven-ready quail

Method

Preheat the oven to 220C/425F/Gas 7. Peel and crush the garlic, then mix with the oil, cayenne, lemon juice, soy, salt and mustard. Place the quail in a small roasting tin - they should not touch. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.
Roast the quail for twenty to twenty-five minutes, basting once. They should go rather sticky. Eat while they are hot, nibbling the bones and tearing them to pieces as you go.