Name: Roasted Five Spice Quail
Prep time: 6 h
Ingredients: 6 jumbo quail; 4 teaspoons chinese five spice; 2 teaspoons sea salt; 4 teaspoons brown sugar; 2 cloves garlic, crushed; 2 teaspoons fresh ginger, finely chopped; 100ml olive oil; 9 baby bok choy (about 3 bunches); 500ml chicken stock

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Combine the spice, salt, sugar, garlic, ginger and olive oil in a shallow bowl and coat the quail well in the mixture. Cover and refrigerate for at least 6 hours.
Pre-heat oven to 200°C.
Place quail in a baking dish with marinade and roast for 15–20 minutes.
Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little of the stock.
Arrange a quail on top and serve immediately.

Combine the spice, salt, sugar, garlic, ginger and olive oil in a shallow bowl and coat the quail well in the mixture. Cover and refrigerate for at least 6 hours.
Pre-heat oven to 200°C.
Place quail in a baking dish with marinade and roast for 15–20 minutes.
Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little of the stock.
Arrange a quail on top and serve immediately.

Combine the spice, salt, sugar, garlic, ginger and olive oil in a shallow bowl and coat the quail well in the mixture. Cover and refrigerate for at least 6 hours.
Pre-heat oven to 200°C.
Place quail in a baking dish with marinade and roast for 15–20 minutes.
Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little of the stock.
Arrange a quail on top and serve immediately.