Bob Hart's Roasted Spicey Quail

Mash two peeled garlic cloves in sea salt with side of cook's knife. Place in bowl large enough to hold 4 quail (which should cost about $3 each at a good butcher or poultry shop; I buy mine from Donati in Lygon St, Carlton). Add 1tsp hot chilli powder and 2tsp, generous ones, of five-spice powder to bowl. Add the juice of a lemon and 2tbs peanut oil. Toss birds in this marinade, and leave them in it for an hour or so.

Set oven to 220C. Place birds in baking dish, separated, and pour any remaining marinade over them. Roast for 20-25 minutes, turning once (I start them on one side, turn to the other after 5mins, then turn breast up after another 5mins).  And that's it.

Serve hot with a crisp, white wine or iced, Italian beer, a bit of salad and crusty bread. Or simply split open with a cook's knife and serve, with any juices poured over, to be eaten in your fingers.