Preheat the oven to 200°C. Mix the garlic, ginger, oil, cayenne, lemon juice, soy, salt and mustard together. Place the quail in a small roasting tin - they should not touch. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.
Roast the quail for twenty minutes. Serve the quail with brown rice and stir fried sugar snap peas and any extra pan glaze drizzled over.
