Honey-glazed quail with Waldorf salad




  • 6 quails, spatchcocked

For the marinade and glaze

  • 100ml balsamic vinegar
  • 1 tbsp red wine vinegar
  • 3 tbsp clear honey
  • 2 fresh thyme sprigs

For the waldorf salad

  • 2 heads Baby Gem lettuce, separated into leaves
  • 1 apple, finely sliced
  • 2 tbsp chopped toasted walnuts
  • 2 celery sticks, finely diced
  • 1 tbsp freshly chopped chives, plus extra for serving
  • 1 tbsp mayonnaise


  1. Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
  2. Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
  3. For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

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