Grilled quail with rose petals

Grilled quail with rose petals

Serves 4

4 quails, cut down the middle of the backbone with scissors and flattened out

MARINADE;

1 garlic clove, crushed to a paste with salt
1 level teaspoon ground cinnamon
1 level teaspoon ground cumin
3 tablespoons rosewater
1 tablespoon lemon juice
black pepper

ROSE-PETAL SAUCE;

3 tablespoons rose-petal jam
1 small garlic clove, crushed to a paste with salt
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
a squeeze of lemon
sea salt and black pepper

Mix all the ingredients of the marinade together and rub all over the quail. Place in a dish and marinate for at least 2 hours or in the fridge overnight.

To make the sauce, mix the rose-petal jam (or quince paste with rose-water), garlic and cinnamon together in a bowl. Add the olive oil and lemon juice and taste for seasoning.

Grill the quail on a hot griddle pan for 5-8 minutes each side until the meat is no longer pink but is still juicy. Serve with watercress dressed with oil and lemon and the sauce on the side. Scatter a few dried or fresh petals over and some roughly chopped pistachios.