Speciality greengrocers and organic shops often stock a good selection of leaves. Alternatively, try at your local farmers’ market.

Ingredients

Serves 4

1 tbsp oil 25g butter

2 quail

100ml walnut oil

50ml soy sauce

30ml raspberry vinegar

Juice of half a lime

50g toasted walnuts, finely chopped

50g fresh raspberries

200g mixed salad leaves

Freshly ground salt and pepper

Method

1 Preheat the oven to 200C/Gas 6.

2 Heat the oil and butter in a cast-iron pan and add the quail, breast side down. Cook for 2-3 minutes to brown, then turn over and cook for 1-2 minutes. Transfer to the oven and cook for a further 5 minutes. Remove and allow to cool.

3 Place the walnut oil, soy sauce, raspberry vinegar and lime juice in food processor and whiz until combined. Turn into a bowl and mix in the walnuts and raspberries.

4 With a sharp filleting knife, carefully cut the breast from the quails. Then carve into 4 or 5 thin slices.

5 Place the salad leaves in a mixing bowl and pour in the dressing. Toss the leaves well to coat, then divide between four serving plates. Arrange the quail slices on top of the salad. Season and serve.

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