Well, here is my first attempt.
First, I brined the birds overnight.
Post Brining
They were then rubbed with olive oil and dusted with a mix of ground black, white, green and red peppercorns.
Oven Ready.
The oven was preheated to 220ºC/425ºF and the birds roasted for 25 minutes. They came out just as I like them. Crisp skin and succulent meat.
Served in a 'nest' of alfalfa sprouts.
Roast quails in an alfalfa nest
Accompanied by a spicy Chinese.dip. Garlic, red chili and Chinese chives in soy sauce with a splash of Zhejiang black vinegar.
Dip
I'm more than happy with this as a starter or light lunch. Well, it would have been light if I hadn't eaten three of them.
Many thanks to everyone for their suggestions.
