Mix the honey and mustard together and brush over quail. Sprinkle with salt and pepper and place under the hot grill to cook the quail thoroughly, turning them from time to time.
3
Test whether the bird is cooked by piercing it with a sharp knife, the juices should run clear. The flesh should be a uniform brown colour and not pink.
4
Serve hot, with new potatoes and a leafy green vegetable such as steamed spinach or a tossed green salad.
