4 Norfolk quail crowns
1 Norfolk black pudding
4 slices Iberico ham
1 Granny Smith apple
1 white onion
a splash of white wine
1 banana shallot
1 stick celery
a knob of butter
the juice of one lemon
Pan fry the quail crowns breast side down, turning half way so that each breast is browned. Now turn the bird onto their backs, and put them into the oven at 180°C for 4-5 minutes. Then remove them, leave to rest for 4-5 minutes, and remove the breasts from the crowns.
Heat the butter in a pan until it is at beurre noisette stage (starting to brown). Crumble the black pudding into the pan, and fry until it is almost dry, and has a crispy texture.
Chop the onion very finely. Sweat it in some butter – you are aiming for it to turn translucent without browning. Blitz the onions in a food processor, and pass through a fine sieve, to give you a smooth puree.
Dissolve the sugar in the water, and then cool. Add the lemon juice. Now dice the apple into pea-size pieces, and soak them in the syrup. Slice the shallot, and dress the salad leaves in rapeseed oil.
Place the quail over the crumbled black pudding, squirt or spread some onion puree onto the plate, and then add the diced apple, shallot slices and dressed leaves. Garnish the plate with the mushroom powder.