50 g (2 oz) fresh root ginger, peeled and finely chopped
3 garlic cloves, finely chopped
250 g (8 oz) seedless green or red grapes, halved
salt and pepper
couscous, to serve
Heat the oil and most of the butter in large, heavy-based frying pan. Add the quails and brown on both sides for 4–5 minutes, then transfer to a plate.
Stir the ginger and garlic into the pan, cook for 1–2 minutes, then toss in the grapes and season well. Return the quails to the pan, cover and cook over a medium heat for 20 minutes, or until cooked through. Serve with couscous.