1. For the marinade, grind the allspice, black pepper, chillies, garlic, ginger and honey in a mortar and pestle, then add the oil, green onions, thyme, salt and grind to a paste.

2. Rub the marinade all over the quails, then refrigerate for four hours or overnight. Bring quails to room temperature and season with salt flakes.

3. Heat a char-grill and cook the quail skin-side down for two minutes to crisp the skin, then flip over and finish cooking on the other side until just cooked, about another two minutes. Season with salt and a squeeze of lime and serve with our charred pineapple and red cabbage salad (pictured).

Tip: As with most meat, bring the quail to room temperature before cooking it, so it cooks more quickly and evenly.

*Scotch bonnet chillies are the plump little hot chillies often used in Caribbean cooking. If you can't find them, use one large red chilli.