Norfolk Quail, Celeriac, Raisin, Caper and Hazelnut

For the Quail

Bring quail to room temperature
Remove legs and remove bottom bone
Remove Wishbone
Trim Wing tips
Bring Stock to just below boiling
Add the legs to the stock and simmer for around 30-40 minutes until tender
Place quail in stock and poach for 5 minutes
Brush with butter and blow torch till golden
Leave the quail in a warm place to rest for at least 5 minutes
Remove the breasts from the crown and season with Maldon sea salt
Blow torch the legs again for a little bitterness

For the Puree

In a sauce pan, cover the raisins with water and bring to the boil
Turn down to a simmer and place a lid on top
Cook until very soft and tender
Pass and reserve liquid
Blend raisins in thermo mix for 3 minutes
Add a little of the reserved raisin liquor if needed.
Correct the seasoning if needed, place in a squeezy bottle and keep warm.

For The Remoulade

Peel the celeriac
Slice thinly on the mandolin
Juliene the slices of celeriac
Sprinkle over a little salt and some lemon juice.
Vav pac on highest setting and leave for 30 minutes
Peel the apple, slice thinly on the mandolin and julienne the same as the celeriac
Weigh out the remaining ingredients
Squeeze excess juice off the celeriac, mix together with the rest of the ingredients, adjust seasoning if needed using lemon juice and salt.

For the Pickled Sultanas

Boil the vinegar rapidly in a sauce pan
Pour over the sultanas and leave as long as possible before using.
Serve warm not hot

For the vinaigrette

Whisk ingredients together
Keep at room temperature

For The Foie Gras

Season the foie Gras, sear in a hot pan and finish with sherry vinegar.

To Finish

Plate the dish up in a tasteful way, spread it out a little so as not to cramp the plate.