Spiced Roast Quail

I love quail – it’s not something I see around very often though so I was quite chuffed when I dog-sat for my mum at the weekend and she left me some to cook.

I felt like something light and nibbly so went for a nice fragrant marinade with salsas and bread.



  • 6 tblespoons olive oil
  • 1 dried coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon saffron threads
  • 2 tsps za’atar
  • I used an Jamie Oliver recipe which called for pomegranate molasses – unfortunately I forgot to take mine with me and couldn’t get any at my mum’s. After some googling I substituted with 3 tablespoons of balsamic vinegar and 2 of golden syrup. It was lovely but I’d like to try it again with the molasses and see how it is.
  • Salt and pepper to taste



Mix all the marinade ingredients in a bowl and coat the quail in it. Leave to marinate for around 30 mins.

Preheat the oven to 200C, pop the quail in a roasting tin along with the marinade and roast for around 20-30 mins.

I served mine with leftover pea gaucamole, a tomato and red onion salsa, salad leaves, crusty sourdough bread, and sweet potato fries.

Pour over all the lovely juices/marinade from the pan when you serve the quail – it’s so nice to mop up with bread.



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