Quails with grapes

Serves 4

In Morocco, where this exciting dish is from, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into small pieces and press them through a garlic press. The juice and some soft bits are squeezed out.

In Morocco, where this exciting dish is from, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into small pieces and press them through a garlic press. The juice and some soft bits are squeezed out.

8 quails
3 tablespoons sunflower or vegetable oil
60g butter
salt and pepper
8cm fresh root ginger or to taste, grated or crushed in a garlic press to extract the juice
3 garlic cloves, crushed
500g seedless large white grapes, washed and drained

Quails are often sold with some remaining feathers which need to be pulled out or burnt off.

In a large frying pan, heat one tablespoon of the oil with the butter. Put in the quails and sauté briskly over a medium heat for about eight minutes, turning to brown them lightly all over, and adding salt, pepper and the ginger. Add the garlic and cook moments more until it begins to colour, then take off the heat.

Put the grapes with the remaining oil in a saucepan. Sprinkle with a little salt and cook, with the lid on, over a low heat for about 20 minutes or until the grapes are soft, stirring occasionally. Add them to the quails in the frying pan and cook for about 10 minutes or until the quails are done to your liking. Serve hot.