Debone the quail, leaving only the wingtips and the leg bone so the quail can keep its shape. Lightly salt the quail, and leave it to brine overnight

The next day, mix all the glaze ingredients together

Preheat the oven to 180°C/gas mark 4

Place all the ingredients for the uziza oil in a Thermomix and blend for 10 minutes at 50°C, speed 10. Strain the oil and set aside

Add some oil to a pan, then sweat the onion for 5-8 minutes. Mix in the the chicken thigh, parsley and offal

Put the mixture down the middle of the bird, but avoid packing it too tightly. Sew up the birds with butcher's string, then brush over the glaze. Roast for 25 mins. Once cooked through, set aside to rest before carving

To make the nsala sauce, add the yam, parsnips and half of the broth to a pan and cook for 10 mins

Toast the spices and add to the parsnip and yam mix. Cook for a further 5 mins

Gently sweat the sliced onion for 15mins, without it taking on colour

Add the parsnip mix and the onions, lemon juice, chilli and bouillon to a Thermomix. Blitz on speed 10 for 5 minutes, adding more bone broth as needed to get a smooth texture. Add the oil and tofu and blitz for a further 4 minutes. Pass through a chinois, then adjust the seasoning to taste

To serve, place a spoonful of the nsala sauce into a bowl. Top the sauce with the glazed quail, and dot around the uziza herb oil