Main course: serves 2. Total time: 50 minutes
4 fine quails
a little melted butter and a large knob
salt and pepper
a lemon

Preheat the oven to 425F/ 220C/gas mark 7. Brush the quails with melted butter and then season with salt and pepper (the reason for melting the butter is, primarily, to allow the seasoning to stick). Place in a tin and roast for about 20 minutes. Add the knob of butter and squeeze over a generous amount of lemon juice. Baste thoroughly and roast for a further 5 to 7 minutes or so, until the birds are well browned and crisp of skin. Very good eaten with soft polenta or mashed potatoes and a bowl of lightly dressed watercress.