Recipe: Quail with pistachio sauce

With the Clock book coming out, I’ve been cooking a lot of Moroccan food this year. But this isn’t all just shameless plugging. The Moors had a huge influence on the Spanish kitchen and when it comes to packing robust, autumnal flavours into local produce there’s a lot to be said for that. This is quick and easy to throw together, great griddled or barbecued, and needs little more than a crisp, green salad to bring it all together.

For the salsa

• 150g pistachio, crushed

• 2 cloves garlic, minced

• 2 tbsp orange flower water (or Manzanilla)

• 2 tbsp mild olive oil

• 2 tbsp roughly chopped parsley

• 1 tbsp roughly chopped mint

• Juice of half a lemon

• Salt and freshly milled pepper

Method

Combine all the salsa ingredients together. Leave for at least half an hour to let the flavours develop. Meanwhile grill the quails over a medium heat (about 7-10 minutes on either side depending on how well done you like them). Serve each pair of quails hot, with a generous dollop of the salsa on the side.

For the quail

• 8 quails, spatch-cocked

• 1 tub plain yogurt

• 2 tbsp orange zest

• 1 tbsp lemon zest

• 1 tsp ground cinnamon

• 1 tsp ground allspice

• 1 tsp sea salt

• ½ tsp turmeric

Method

Combine all the marinade ingredients together, rub well into the quails and leave the flavours to develop for at least 30 minutes in the fridge. Better still, leave them covered in the fridge over night.