BLACKENED GRAPES WITH PANCETTA QUAILS

SERVES 8

8 quails 4 garlic cloves, crushed 10 thyme sprigs, leaves picked,

plus extra thyme tips to serve 2 tbs extra virgin olive oil,

plus extra to serve 2 tbs dessert wine 1/3 cup (80ml) white wine 24 thin slices flat pancetta (substitute streaky bacon) 500g red grapes, cut into clusters 2 tbs balsamic vinegar

Using kitchen scissors, remove backbone from quails. With a sharp knife, remove the breast bone, without cutting through breast. Gently pull out ribs and wishbone, leaving leg and wing bones intact. Transfer quails to a large zip-lock bag with garlic, oil, thyme, wines and 1 tsp each salt flakes and ground black pepper. Seal, massage until combined and chill for 1 hour.

Lay 3 pancetta slices slightly overlapping on a chopping board and place 1 quail, breast-side down, on top. Roll up to wrap quail in pancetta. Transfer to a tray and repeat with remaining pancetta and quail.

Heat a charcoal barbecue to mediumlow heat (alternatively, use a gas barbecue or chargrill pan). Grill quail, breast-side down, for 3-4 minutes or until golden. Turn and grill, covered, for a further 6 minutes or until just cooked through. Transfer to a tray, cover and rest for 5 minutes.

Meanwhile, heat a frypan over high heat. Add grapes and cook for 1-2 minutes each side or until blackened. Remove from heat and drizzle with balsamic vinegar and 1/2 tsp salt flakes. Arrange quails on a serving platter and scatter with grapes and extra thyme tips. Drizzle with extra oil to serve.