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.