Quail glazed with blackberry tare, crispy stuffed legs, redgage ketchup and tenderstem broccoli

Bring all the ingredients for the brined quail crowns to a gentle simmer, then set aside and allow to cool fully

Remove the legs and wishbone from the quail so you are left with just the crown. Set the legs aside for later, and use sharp scissors to remove the backbone. Make a small snip on one side of the quail where the breastbone meets the breastplate – this allows the quail to cook more evenly on the grill as it will lie flatter

Place the quail crowns in the brine and then store in the fridge for 2 hours. Once brined, remove the quail crowns, pat dry and chill until needed

For the fennel salami stuffing, blend all ingredients until fairly smooth in a food processor. Transfer to piping bags and chill until needed

For the quail leg confit, season the eight quail legs with salt

Melt the fat in a saucepan with the other ingredients for the quail leg confit. Bring the mixture to 120°C

Carefully add the quail legs, bring back to 120°C, then cook, maintaining the temperature, for 1 hour

Remove the legs from the fat and set aside until cool enough to touch

When you can hold the legs comfortably, gently pull out the thigh bone and remove all cartilage

Pipe the stuffing into the legs, and chill in the fridge on absorbent paper or a clean kitchen towel for at least 2 hours, to fully cool and firm up

For the redgage ketchup, gently sweat the shallots with the salt and oil, making sure not to colour them, for about 15–20 minutes. Set aside

In a separate pan, make a light caramel in a high-sided, heavy bottomed pan with the sugar and the honey, swirling to dissolve the sugar as needed

Carefully add in the vinegar – it will spit, and be very hot, so stand back – and cook out for a couple minutes until the caramel has become glossy

Add in the shallots and redgages, and cook out over medium heat, stirring often, until thick and jammy. Allow to cool for 20 minutes

Blend until smooth, then adjust the seasoning as necessary with more acid or sweetness

Place all ingredients for the blackberry tare in a pan and cook over a medium heat, whisking constantly, for 5–7 minutes until the blackberries are broken down and the juice is cooked out

Blend until smooth and pass through a chinois. Reserve at room temperature

Mix together all the ingredients for the dredge and set aside

To fry the legs, set up a station with the whisked egg whites in one container, the dredge in another and place a rack inside a baking tray

Dip the stuffed legs one by one into the egg whites with one hand, ensuring that they’re fully coated. Then, with the other hand, dip them in the dredge and transfer to the rack to help dust off any excess

Heat up a deep-fat fryer to 180°C, or heat enough oil to deep fry the legs in a high-sided, heavy bottomed pan to 180°C

Fry the legs for 4–5 minutes or until cooked through, then drain on paper towels and season with a little fine salt

Prepare a charcoal barbecue for indirect cooking, with enough coals that you have a medium-low heat on the direct side rather than something very fierce

Soak the broccoli in water for 15 minutes, then drain and dress with the salt and butter

Place a fish cage over the coals to get reasonably hot

Lightly oil the brined quail crowns with the clarified butter

Remove the cage from the coals and carefully lay out the quail crowns in the cage so they have some space between them. Clamp the cage and return to coals, skin-side down

Allow to gently char for around 1 minute and then turn over and cook for a further minute

Remove from the direct heat and brush with the tare all over

Return to the coals for 30 seconds on each side again and then move to the indirect area, or a warm area above the coals, to rest for 3–5 minutes, depending on how well done you like it

While the quail is resting, brush the cage clean and then lay out the broccoli on the cage, clamp and return to the coals. Cook on each side for 2 minutes

Carve the breasts cleanly from the crowns and brush the skin side with a little more tare mixed with some of the resting juices

Serve with the legs, broccoli and ketchup on the side