For the tandoori quail, dry fry all the spices, apart from the saffron, in a pan until fragrant. Grind the spices in a pestle and mortar. Finely grate the garlic and ginger and add it to the ...

I took juicy quail and deep-fried it in the air over an open fire! This crazy cooking experiment gave it the perfect crispy skin while keeping the inside incredibly tender!

Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted ...