Honey-glazed quail with Waldorf salad

• quails↗6

  spatchcocked

• balsamic vinegar↗100ml ml
• red wine vinegar↗ tbsp
• clear honey↗ tbsp
• fresh thyme↗

  sprigs

• Baby Gem lettuce↗

  separated into leaves

• apple↗

  finely sliced

• chopped toasted walnuts tbsp
• celery↗

  sticks, finely diced

• chives tbsp

  plus extra for serving

• mayonnaise↗ tbsp

Step-by-step instructions

1. 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. 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. 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.