For the Quail breast
Brine the breasts for 10 minutes, rinse and dry. Heat a small frying pan with a little oil, when hot cook quail for 30 seconds add a small knob of butter and continue to cook in foaming butter for another minute or 2 adding more butter if necessary, when the breast is rare allow to rest for 3-4 minutes.
For the Quail leg
Flatten the boned quail leg between two pieces of cling film and pane in the bread crumbs. Pan fry the legs in a little oil and butter over a medium heat until golden brown, season with salt and a little lemon juice.
For the custard
Toast the hay at 180c for 10-15 minutes, add to the cream and bring up to the boil, take off the heat and allow to cool, ideally leave over night to infuse, but a few hours will work. Strain cream into a thermomix, add sugar, egg yolk and cook for 10mins, speed 3, 90c. If you don’t have a thermomix, cook over heat as if crème anglaise. Season with salt and strain.
For the egg
Place a silicone mold in a tray of simmering water. Add a little brown butter followed by the egg, cook gently for 5-6 mins until all the white is cooked and the yolk is soft,
For the chard
Dress the rainbow chard leaves with a little extra virgin olive oil, lemon juice and salt
Timings are important on this dish, prepare the legs, breasts and custard in advance, but cook the quail last minute. The chard must be dressed a minute or two before serving
We serve with a little quail sauce made from the carcasses and trim