And for anyone ready to dabble in quail meat, you may be surprised to learn that when roasted, this type of poultry has a rich flavor and a juicy texture. Plus, it's surprisingly quick to cook.

Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.

Wild quail is now protected in the UK, so you can only buy farmed quail. This may well have been intensively reared so if welfare is an issue for you, check its provenance before you buy.

Here are more tips for boiling, peeling and cracking quail eggs, as well as a couple of Monzon’s favorite recipes to get you started. A traditional Cobb salad is made even better with bite sized ...