Add articles to your saved list and come back to them any time. This crispy quail dish is such a treat. All you need are your hands and some wet wipes to have an awesome time – cold beer helps, too.

Slice thigh and breast meat into strips, set aside. Squeeze the juice from the orange, marinate figs and set aside. Finely dice the onion. Preheat wok, add a drizzle of olive oil Quickly saute spinach ...

If quails are frozen, thaw them thoroughly. Dry them inside and out with kitchen paper. Then, using cleaver or heavy sharp knife, cut each quail into about six pieces. Put pieces into bowl with ...

3. Meanwhile, cook quail’s eggs in a saucepan of simmering water for 2 minutes, refresh and peel. Double-line a wok with foil, place woodchips in wok and heat over medium-high heat until smoking (6-8 ...

IT’S Chinese new year and who better to provide a recipe to celebrate the event than Ken Hom. He was just 11 when he started working in his uncle’s restaurant in Chicago, US, and despite a brief foray ...

For the quails; place the ginger and spring onions in the cavity and brush the outside with the sesame oil. Mix the salt, five spice and dried mandarin peel together and rub into the quails. Allow to ...