Serves: 4 adults

  • 4 Quail skinned and boned
  • 100g Hay
  • 4 Quail eggs
  • 100g egg yolk
  • 300g double cream
  • 15g sugar
  • 1 whole egg
  • 150g panko bread crumbs
  • 20 sprigs of young ground elder, washed
  • 1 bunch of washed Rainbow chard, leaves and stems trimmed
  • 12 leaves of hedge garlic and 2 flowers
  • 250g unsalted butter
  • Brine (500g water 100g sugar 100g salt)

For the Quail breast

Brine the breasts for 10 minutes, rinse and dry. Heat a small frying pan with a little oil, when hot cook quail for 30 seconds add a small knob of butter and continue to cook in foaming butter for another minute or 2 adding more butter if necessary, when the breast is rare allow to rest for 3-4 minutes. 

For the Quail leg

Flatten the boned quail leg between two pieces of cling film and pane in the bread crumbs. Pan fry the legs in a little oil and butter over a medium heat until golden brown, season with salt and a little lemon juice.

For the custard

Toast the hay at 180c for 10-15 minutes, add to the cream and bring up to the boil, take off the heat and allow to cool, ideally leave over night to infuse, but a few hours will work. Strain cream into a thermomix, add sugar, egg yolk and cook for 10mins, speed 3, 90c. If you don’t have a thermomix, cook over heat as if crème anglaise. Season with salt and strain.

For the egg

Place a silicone mold in a tray of simmering water. Add a little brown butter followed by the egg, cook gently for 5-6 mins until all the white is cooked and the yolk is soft,

For the chard

Dress the rainbow chard leaves with a little extra virgin olive oil, lemon juice and salt

To serve

Timings are important on this dish, prepare the legs, breasts and custard in advance, but cook the quail last minute. The chard must be dressed a minute or two before serving

We serve with a little quail sauce made from the carcasses and trim