Preheat the oven to 250°C (500°F). Line an oven tray with baking paper (saves on cleaning the glaze off later).

For the Marinade: Add the extra virgin olive oil, orange juice, brown sugar, crushed garlic, cumin and sea salt to a small bowl and mix well with a small whisk or spoon to combine.

Place the butterflied quails into a large glad bag or into a large lasagne dish and pour the marinade over them. Massage the marinade into the quail. This can be done by sealing the bag and massaging the outside of the bag or, use clean or gloved hands to massage the quail in the dish. At this stage, you can cook the quail straight away, or pop them into the refrigerator (cover the dish or place the glad bag onto a plate) for a few hours. I like to bring my quail out of the fridge and leave it on the bench for 15 minutes to come to room temperature before cooking.

Arrange the quail on the oven tray in a single layer, skin side down. Keep the leftover marinade from the bag for basting. Lightly season the quail with extra salt, keeping in mind the marinade already contains salt. Flip them over and lightly season the skin side as well.

Place the tray in the preheated oven and roast for 10 minutes. Remove it and brush the quail with the remaining marinade using a basting brush. Rotate the tray when returning it to the oven, allowing the qu to cook evenly. Continue roasting for another 5-10 minutes until the skin is beautifully browned and the quail is cooked through but still slightly pink on the inside. In my oven, it required just 5 additional minutes, making the total cooking time 15 minutes. Let the quail rest for 5 minutes before serving. Enjoy the quail hot or warm.