52: Five-spice quail, p169, and 53: A hot, sour bean shoot salad, p163

Quails. Possibly the most anthropomorphic little carcasses to cook with - especially when their little legs aren't tucked/trussed up as in a chicken you'd roast, but instead are sticking out in a slightly disturbingly human way - with little knees and calves - making them look like little decapitated bodies...

But oh so yummy when marinated in a garlicky chinesey spicy mix, and then roasted...

Very easy little recipe and surprisingly the meat didn't dry out at all and was deliciously moist, and the coating had quite a kick to it.

Went really well served with another lovely crunchy hot Asian-style salad (we're really liking these salads) with spinach and bean shoots, and a good dollop of chilli and nam pla.