Soak two wooden skewers in cold water for 10-15 minutes. Drain.
For the quail, thread the breasts onto the two skewers and season well with salt and freshly ground black pepper.
Melt the butter in a frying pan and fry the quail for 4-5 minutes on both sides, or until cooked through and golden-brown.
For the carrots, place all of the carrot ingredients into a pan, add a splash of water and cook, covered, for 8-10 minutes or until tender.
To serve, spoon the carrots onto a serving plate and top with the quail skewers.