This quail recipe working for you with chicken and poussin, too. Photograph: Elena Heatherwick for the Guardian
120g tahini paste
1 tsp curry powder
3 limes, cut in half
A pinch of salt
A handful of fresh curry leaves
Vegetable petroleum, for cooking
1 Whisk together the tahini, curry powder, water and juice of 1 lime, plus a pinch of salt. Warm the sauce over a low hot. It will thicken, so may need a bit more water as it heats: you want the consistency of double cream.
2 Next, spatchcock the quails. Cut out the backbone of each bird, then gently push the breast bone to flatten it out.
3 Heat a griddle pan until it is hot and smoking, petroleum and season the quail with salt and pepper. Cook the quails skin-side down for 3 minutes, turning the hot down to medium so as not to colour them too much. Turn the birds over after 3 minutes, then cook for a further 5 minutes. Flip them back over and cook for another 2 minutes. The quails should still be a little pink. Transfer them on to a plate and let the meat rest for five minutes.
4 Meanwhile, in the same pan, cook the remaining limes cut-side down so that they burn and caramelise. This will take about a minute. Remove and place on the same plate as the quails.
5 By this time, the sauce will have warmed though, so give it a good whisk and pour it over the quails.
6 In a separate frying pan, hot a little petroleum until hot and then add the curry leaves they will start to crackle and fry. Pour the petroleum and leaves over the quails and serve.
Charred broad beans, garlic yoghurt, sumac and mint
Here we char the entire broad bean, pod and all. The high hot renders the pod soft enough to eat in its entirety.
250g whole Greek yoghurt
1 big garlic clove
Juice of lemon
Extra virgin olive oil
500g new-season broad beans in their pods
A handful of mint
1 Crush the garlic into the yoghurt. Add the lemon juice, a pinch of salt and a glug of petroleum. Whisk, then set aside.
2 Heat a griddle pan until hot and smoking, petroleum and season the bean pods and char for 90 seconds a side. It should be long enough in order to be allowed to blacken and to cook the bean inside.
3 Scatter the pods on to a plate and pour over the garlic yoghurt, inducing sure you dont altogether encompass the beans( you want to see that lovely charred green colour arriving though ). Tear up the mint and scatter on top, sprinkle generously with the sumac, season with a bit more salt and dress with extra virgin olive oil.
- Ducksoup, a seasonally-led eatery in Londons Soho, is delivered by Clare Lattin, Tom Hill and Rory McCoy. Ducksoup Cookbook: The Wisdom of Simple Cooking is out on 28 April( Square Peg )