Halve the quails (cutting through the backbone and breastbone). Then rinse the quails well and pat dry with paper towel or a clean tea towel.

Using a pestle and mortar, pound the lemon zest, sage, garlic and salt until it is bruised. Rub the marinate mixture into the quail halves and place in a zip lock kitchen bag. Place in the fridge and allow the quail to absorb the flavours over 3 hours.

Just before you start to cook the quails, warm the chicken stock and add the saffron threads - allowing it to infuse for a good 10-15 minutes.

To cook the little birds, heat the butter and olive oil in a frying pan over medium heat. When the butter begins to get a little frothy, add the quail skin side down and cook until the skin browns (around 2-3 minutes). Next at the warm saffron infused chicken stock, white wine and saffron honey. Cover the frying pan with a lid, bring to a simmer and cook for around 10 minutes (or until the quail is just cooked through).

Remove the quail from the pan and put on a platter, covered with foil to keep warm. Keep the sauce in the pan on a simmer and allow it to reduce by about half. Then, add the grapes (in their neat little bunches is fine) and simmer for just a few minutes until their skins start to split.

Arrange some roasted potatoes on a platter and top with the halved quails and grapes. Drizzle over the sauce and scatter over the remaining sage leaves. Give the platter a final flourish with a drizzle of beautiful Greek extra virgin olive oil. Serve immediately.