Serves 4

You won’t find the range of leaves Richard Vine offers, but speciality greengrocers and organic shops often stock a good selection. Alternatively, try at your local farmers’ market.

1 tbsp oil
25g butter
2 quail
100ml walnut oil
50ml soy sauce
30ml raspberry vinegar
Juice of half a lime
50g toasted walnuts, finely chopped
50g fresh raspberries
200g mixed salad leaves
Freshly ground salt and pepper

1 Preheat the oven to 200C/Gas 6.
2 Heat the oil and butter in a cast-iron pan and add the quail, breast side down. Cook for 2-3 minutes to brown, then turn over and cook for 1-2 minutes. Transfer to the oven and cook for a further 5 minutes. Remove and allow to cool.
3 Place the walnut oil, soy sauce, raspberry vinegar and lime juice in the food processor and whiz until combined. Turn into a bowl and mix in the walnuts and raspberries.
4 With a sharp filleting knife, carefully cut the breast from the quails. Then carve into 4 or 5 thin slices.
5 Place the salad leaves in a mixing bowl and pour in the dressing. Toss the leaves well to coat, then divide between
four serving plates. Arrange the quail slices on top of the salad. Season and serve.

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