To prepare the quail is just the same as a chicken, but smaller. Remove the breasts. slice the prosciutto length ways into 4 lengths and wrap the quail breasts.
Peel the carrots and slice length ways into a bowl and coat with the zingy lemon dressing to marinade and soften.
Chop the shallot finely and sweat in a pan with a drizzle of rapeseed oil and the crushed garlic. Add the wild mushrooms and cook until soft. Once they are cooked, tip onto a chopping board and chop with a knife to make a course mushroom duxcell.
Heat a pan to a medium hot temperature and add a glug of rapeseed oil. Place the wrapped quail breasts in skin side down and turn the heat down to low/ medium heat. Allow the quail to cook for 2 minutes on the skin side the turn it over. Add the beetroot which has been cut into wedges into one side of the pan away from the quail.
Next add the cooked mushroom mix to warm through. Remove the quail breasts when they have had approximately 3-4 minutes of total cooking time and allow to rest for 3- 4 minutes.
Whilst the quail is resting, place the carrots around the plate with the beetroot, then the mushroom mix in-between, dress with the micro salad leaves and crumble the goats cheese over the plate. Carve the quail once parallel to the skin and arrange on the top of the salad.
Finally slice the cucumelons and scatter over the plate.
Now enjoy a very healthy and local plate of food sourced from Norfolk.