In a mortar and pestle crush the salt, half the garlic, coriander powder and cardamom pods together, then add the ginger and melted butter and crush to form a paste.

Take the spatchcocked quails and smear over the paste, marinade for half an hour.

To make the garnish take a large pan and add the vegetable oil, remaining garlic, spring onion, black peppers, cumin, coriander and desiccated coconut.

Stir over a medium heat until the coconut is toasted brown. Dribble olive oil over a hot griddle pan. Place the quails, marinade side down, on the griddle. Cook on each side for 3-4 minutes to have the quails rare or 4-5 minutes to have them well done.

Place the quails on a green salad and dribble with olive oil, sprinkle over the coconut mixture and serve.

Carlton Food Network http://www. Cfn. Co. Uk/