Basil Scented Quail - cooking recipe

Ingredients

8 whole quail
4 cups greek basil, approx 1/2 cup per bird, washed
1 lemon
olive oil, as required
salt
120 g feta cheese

Preparation

Cut the lemon into quarters, then on each quarter, cut in half crosswise.
Take a little of the basil and push into the cavity of the quail, then add the lemon, then add more basil until full, repeat for all birds.
Place any remaining basil into the baking dish and place birds on top.
Rub the tops of the birds with olive oil.
Sprinkle or grind salt over the birds.
Roast at 180 degrees celcius for approx 20 minutes.
Check for doneness.
If nearly done, grill for approx 10 minutes, until golden.
Crumble the feta over the top, as much or as little as you like.