BBQ Quail with Honey-Mustard Dressing

8 quail, split and backbone removed

2 litres chicken stock

8 fresh thyme sprigs

8 fresh rosemary sprigs

2 limes, zest of

Olive oil

Sea salt

Freshly ground black pepper

Dressing:

6 tbsp. honey

1 tbsp. soy sauce

1 tbsp. grainy mustard

1 tbsp. Dijon mustard

1 tbsp. sesame oil

• Bring the chicken stock of the boil.

• Wash the quail and pat dry.

• Place the quail in the boiling stock and return quickly to the boil-cook for 2 minutes.

• Drain and dry the quail and stuff with the herbs and lime zest.

• Brush with oil and season well.

• Cook on a medium BBQ grill for 7-10 minutes, turning regularly.

• Place the cooked quail in a warmed serving dish; pour over the dressing and leave to stand for 5 minutes before serving.

• To make the dressing; whisk all the ingredients together.

• Serves 4-8