8 quail breasts
Handful rocket leaves
⅓ cup fresh blueberries
1 tbsp apple cider vinegar
1-2 tsp honey
1 tbsp balsamic vinegar
1 garlic clove, crushed or grated
4 tbsp water
1 tbsp thyme, chopped
Heat a saucepan, add the blueberries and water, cook for 5-10 minutes or until berries burst and start to open. Add the apple cider vinegar, balsamic vinegar, honey and garlic. Cook over medium heat for 10-15 minutes and thicken to a BBQ sauce like consistency, stir through thyme and set aside.
Season the quails with olive oil, salt and pepper and cook on a griddle pan on each side until golden, rest for 5 minutes.
Serve quail with a drizzle of blueberry sauce on a bed of rocket leaves.