Ingredients (serves 4)

8 whole (about 180-200g each) quail, washed, dried with paper towel
1 small lemon, cut into eighths
40g (2 tbs) butter, cubed
8 garlic cloves, peeled, bruised
2 sprigs fresh thyme, leaves picked
1 sprig fresh rosemary, leaves picked
125mls (1/2 cup) chicken stock
60mls (1/4 cup) dry white wine
Salt & ground black pepper, to taste
Steamed waxy potatoes and green beans, to serve
herb butter
60g (3 tbs) butter, at room temperature
2 tbs fresh thyme leaves, finely chopped
1 tbs fresh rosemary leaves, finely chopped
2 large garlic cloves, crushed
Salt & ground black pepper, to taste