- 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
- 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.