Method

Step 1: Preheat oven to 200°C.

Step 2: Place the quail, breast-side up on a chopping board. Remove the wings at the joint where the wing meets the body. Using a boning knife, slice down the breastbone, following the ribcage until you reach the spine. Carefully cut the breast and Maryland off the carcass keeping them as one piece (i.e. do not separate legs from breast). Repeat on other side. Next, carefully remove thigh bone from the inside, gently slicing the flesh to reveal the bone. At the joint carefully cut the tendon to release the bone. The drumstick bone will still be attached. French trim the drumstick to reveal 2-3cm of clean bone. Repeat with remaining quail.

Step 3: For the oregano butter, place all of the ingredients in a bowl. Season lightly with pepper, mix until well combined. Set aside.

Step 4: Place each piece of quail, skin-side down on a chopping board. Place a teaspoon of oregano butter on top of the breast and fold the leg over to cover the butter. Repeat with remaining quail and butter, then tightly wrap each portion in a vine leaf, shiny-side down. Wrap each parcel in a small sheet of caul fat.

Step 5: Heat oil in a large, oven-proof frying pan over high heat. Add the quail and cook turning for 1 minute before transferring to the oven for 4 minutes. Remove quail from the oven and place over high heat. Add butter and thyme, then baste quail for 3-4 minutes until golden.

Step 6: Meanwhile, for the tahini vinaigrette, place yoghurt, tahini, mustard and lemon juice in a large bowl. Gradually whisk in the oil, season well with salt and pepper.

Step 7: To serve, smear the tahini vinaigrette onto a serving plate. Top with quail, scatter over micro rocket and drizzle with olive oil.

Serves 4 as a canapé