Ingredients

• 160g/5¾oz sea salt
• 80g/2¾oz caster sugar
• 1 sprig rosemary
• 2 sprigs thyme
• 1 orange
• peeled
• 1 cinnamon stick
• 2 star Anise
• 2 cloves
• 1-2 small quail
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ small red onion
• finely chopped
• 9 fresh chestnuts in shells
• roasted
• peeled and roughly chopped (reserve 4 to finely chop for the garnish)
• 1 tbsp dried cranberries
• 1 tbsp roughly shredded flatleaf parsley
• 100g/3½oz butternut squash
• peeled and julienned
• 1 tsp wholegrain mustard
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 tbsp olive oil
• ½ tbsp hazelnut oil
• 50g/1¾oz unsalted butter

Directions

• Bring 500ml/18fl oz water and the brine ingredients to the boil then remove from the heat and cool.
• Spatchcock the quail by cutting up the back with a pair of scissors. Place in a bowl and cover with the cooled brine and chill for 30 minutes in the fridge.
• Remove the quail from the brine and pat dry. Season with the oil and a little salt and pepper.
• Place a large griddle pan over a hih heat. Once hot
• cook the quail skin side down for 3½ minutes
• then 3½ minutes on the other side. (The quail will still have some pink parts when done.)
• For the salad
• mix all of the salad ingredients
• except the butternut squash. Set aside.
• For the dressing
• whisk all the dressing ingredients in a small bowl. Put the butternut squash in the dressing for 5 minutes to soften. Just before serving add the dressing to the salad.
• Heat the oil in a frying pan with the finely chopped chestnuts. Cook for 1-2 minutes.
• Place the quail on serving plates and drizzle over the chopped chestnuts. Serve the salad alongside.