Cut through the rich smoky flavour of deliciously charcoal-grilled quail with tart apples and beets. Full of rich and healthy goodness, this is a dish to be enjoyed slowly with great company. Using brine softens the muscle fibres, helping to tenderise the meats.

Ingredients

BRINE

2 Tbsp salt

1 Tbsp sugar

1L water

SIDE

100g melted butter

12 small apples

250g baby beetroot, halved

12 whole cloves garlic

60ml pomegranate molasses

4 pinches pepper steak seasoning (or your choice)

4 pinches flaky salt

BIRD

7 quail, halved

¼ cup olive oil

5 pinches flaky salt

½ tsp lemon pepper

½ tsp dried thyme

SAUCE

Apricot & Bourbon BBQ sauce

method

1. To make the brine, dissolve salt and sugar in water. Soak birds in brine overnight.

2. Preheat oven to 170°C.

3. In a large bowl, drizzle melted butter over the apples and beetroot, tossing until covered. Transfer into an ovenproof dish, adding garlic and drizzling the pomegranate molasses over mixture. Season with pepper steak seasoning and salt. Place in oven for 45 minutes or until softened.

4. To prepare the birds, half each bird down the spine and pat dry with paper towels. In a large bowl, coat the quail in olive oil and season with salt, lemon pepper and thyme. Place the birds skin-down on the BBQ, turning every so often to ensure even cooking, for 10-15 minutes or until the flesh appears white and juices run clear.

5. Drizzle BBQ sauce over the charcoal-grilled birds, beets and roast apples.

6. Enjoy!