When the mercury's rising and the thought of a traditional roast feels too heavy, this fantastic griddled quail recipe offers a sophisticated yet relaxed alternative for your Christmas table. Whether you're cooking for an intimate gathering or a backyard full of relatives, these little birds pack a flavourful punch and are surprisingly unfussy to prepare despite their delicate, fiddly appearance (once you know how to "spatchcock" them). Scale the recipe up or down according to the number of guests. I usually allow for one whole quail per guest. 

While quail can sometimes be hard to find, they often make a welcome appearance in butchers or supermarkets around the festive season. Royale Poultry in Penrith Westfield (near Woollies) frequently has them, and sometimes local butchers can order them with some notice. If you can't find them, don't despair – the recipe adapts beautifully to spatchcock (available in supermarkets) or even chicken marylands for a more accessible option. The Spice Basket and Hartley's Supermarket stock the spices, and Richmond Fruit Market or Scibberas Fresh will have everything you need for the perfect salad and sides. 

The beauty of this recipe, which I initially found in a Rick Stein French Cooking book, lies in its versatility. Fire up the barbie for that authentic Australian outdoor experience, or keep cool indoors with equally impressive results on the stovetop. Paired with a bright summer salad and garden-fresh green beans or asparagus, it's a celebration of seasonal simplicity that lets you spend less time in the kitchen and more time celebrating Chrissie with your guests. Merry Christmas all.

Serves 8

8 Quail

Extra Virgin olive Oil

Large pinch of crushed dried chillies

Sea Salt and freshly ground Black Pepper

Dressing

2TB Red wine vinegar

1 TB Dijon Mustard

6TB Extra Virgin Olive Oil

50g Peeled and finely diced French Eshallot

2 big garlic cloves crushed

1 big pinch Cayenne Pepper

2 tsp Maple Syrup 

2 TB Continental Parsley (finely chopped) 

1. To spatchcock the quail (or spatchcock), turn them over so they are breast side down, and cut along either side of the spine until you can lay each bird flat. 
2. Rub them with olive oil on both sides and generously season with salt and pepper, then sprinkle with the crushed chillies. Let them rest while you whip up the dressing. 
3. Whisk the vinegar and mustard together, then gradually whisk in olive oil to create a thick, emulsified sauce. Stir in the eshallots, garlic, parsley, maple syrup and cayenne pepper. 
4. Heat a griddle pan (or BBQ) on high heat until smoking, and put quail or spatchcock on the grill, skin side down. Turn the heat down to medium and cook for five minutes each side, then flip and cook for a final five minutes until cooked through. Unlike chicken, quail is cooked when the breast is still pink but the leg meat is cooked through. Spatchcock, like chicken, should be cooked all the way through, and you may need more time to cook it. Serve with your sides, drizzle each bird with dressing, and garnish with fresh chives or even colourful pomegranate seeds.

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