Season the Quail: Generously season the quail with sea salt and freshly ground pepper.

Prepare the Cherries and Chilli: Thinly slice the green chilli. Halve the cherries and remove the pits, collecting any juice that escapes.

Combine Ingredients: In a bowl, mix the sliced chilli, pitted cherries, a drizzle of extra virgin olive oil, and a pinch of salt. Set aside.

Cook the Quail: Heat a hot pan or barbecue. Cook the quail for 3-4 minutes on each side until golden brown and cooked through.

Rest the Quail: Allow the quail to rest for a few minutes after cooking to retain its juices.

Serve: Plate the rested quail and top with the cherry and chilli mixture. Enjoy!