Lebanese quail, bulgur wheat, almonds and grapes

1 Preheat the oven to 190 degrees.

2 Marinate the quail with the sumac, chilli, olive oil, lemon, honey, salt and pepper. An hour will do to let the flavours permeate.

3 Put the bulgur, chicken stock, ras el hanout, orange zest and juice, salt and pepper into a microwaveable bowl, mix together, cover with clingfilm then cook for three minutes on high. Remove, allow to cool, then fluff up with a fork.

4 Add the almonds, grapes, parsley, mint and a little more olive oil to dress, check the seasoning and it's ready.

5 Put the quail on a roasting tray along with any residual juice in the bowl, then roast for 20 minutes until lightly golden. If you use a small chicken, roast it for 50 minutes at 185 degrees, or until cooked through.

6 Serve on top of the bulgur salad then drizzle the cooking juices over the top.