For the Quail
4x Quail crowns
100g Unsalted butter
1 Carrot chopped
1 Stick of celery chopped
½ Onion chopped
1x Bay leaf
1 Sprig of thyme and rosemary
Add vegetables and herbs to a medium size saucepan and cover with water, bring to the boil and season to taste with salt, then reduce heat to a simmer.
Wash the quail under cold water then submerge in the simmering stock and cook for 2 minutes, remove and allow to rest for 30 minutes.
Warm a frying pan on a medium heat, add a little vegetable oil and fry the quail on each breast, when coloured add butter a little at a time, while spooning the foaming butter over the birds. When the breasts are coloured remove from the pan and rest for 2-3 minutes.
To serve remove the breasts and season with a little Maldon salt, the breast should be pink and firm to touch, if when you carve they are too rare, finish gently under a grill on a medium heat.
For the beetroot
2 medium size beetroot
3 tbsp extra virgin rapeseed oil
Pinch of Maldon salt
1 sprig of thyme
zest of half an orange
To cook the beetroot create a parcel with tin foil, put all the ingredients in and seal the top by scrunching the foil together.
Put the parcel on a baking tray and cook at 180c for approximately 1 hour, test the beetroot by stabbing with a small knife, the knife should slide in easily. Peel the beetroot while they are warm. (If you have plastic gloves wear them for this job as the beetroot can dye your hands)
For the pearl barley
100g pearl barley
400g beetroot juice
Combine pearl barley and 300g of juice in a pan and simmer for 45 minutes, adding extra juice if needed. The barley should be tender but still with some bite.