Quail tortellini and stuffed quail with mushroom consommé and quail liver parfait brioche

Start the stuffed quail breast the day before you want to serve the dish. For the quail mousse, place the quail breast in a Thermomix or high-speed blender and blitz until very smooth. With the motor running, pour in the egg white and cream in a thin, steady stream to emulsify, then add the salt

Push the mixture through a fine mesh sieve. At this point, you can wrap a small amount of the mousse in cling film and poach it for a few minutes in simmering water to check for seasoning and texture. Once you’re happy, add the chives to the mousse, transfer to a piping bag and set aside in the fridge if not using straight away

Prep the quail breasts, if needed, then pipe the quail mousse into the centre of the quail breasts. Roll them up tightly, using cling film to keep their shape, then set in the fridge for 24 hours

For the yellow pasta dough, combine the whole egg and egg yolks in a stand mixer fitted with a dough hook. Turn the machine on and gradually add in the flours until the mixture comes together. Knead until well combined

Repeat the process for the black pasta dough, adding the charcoal powder with the flours

Once both doughs have been mixed and you have the two separate colours, wrap them well individually and set in the fridge for 24 hours

The next day, for the tortellini filling, first make the quail leg and onion confits. For the quail leg confit, submerge the quail legs in the duck fat in a saucepan on a low heat. Cook slowly for 1 hour

For the onion confit, soak the kibbled onions in hot water until softened, then drain and finely chop

Place the onions and butter in a saucepan and cook on a medium-low heat until soft and translucent, adding a little water if needed. Add the chicken stock and reduce until almost evaporated, then add the cream and reduce slightly

Transfer to a blender, along with the chopped kibbled onions and blend until smooth. Season then strain through a fine mesh sieve into a container. Cool completely, then weigh out 150g (this will make more than you need). Chill until needed

Once the confit quail leg is done, pick through the meat and weigh out 1kg – reserve the bones for making the consommé

Mix the 1kg picked confit leg with the 150g of the onion confit and the reduced quail stock. Place in a saucepan and let it cook on a low heat for at least 90 minutes

Once done, stir through the finely chopped parsley, transfer to a blender and blend until smooth (you may need to work in batches). Cool completely, then transfer to a piping bag and chill in the fridge until needed

For the quail liver parfait, first cook the base. Melt 50g of the butter in a pan over a medium heat. Add the onion and cook gently for 5-7 minutes until soft and translucent. Add the garlic and thyme and cook for 1 minute more then remove from the pan and set aside

Increase the heat to medium-high and melt another 50g of the butter. Fry the livers for 3-4 minutes on each side – they should be nicely golden on the outside and lightly pink in the centre – avoid cooking them through completely otherwise the parfait will be grainy

Pour in the brandy and let it bubble for 1-2 minutes to cook off the alcohol, then spread out on a tray to cool rapidly. Place in the fridge until the ingredients are well chilled (this prevents it overcooking once you blend it)

Once the parfait base is well chilled, transfer everything into a blender or food processor, along with the onion base, cream and remaining 50g butter. Blend until completely smooth. Taste and season well with salt and pepper, then push through a fine mesh sieve. Place in a piping bag fitted with a small round nozzle. Cool and chill in the fridge for at least 2 hours

Once the pasta doughs have rested for 24 hours, use a pasta machine to roll each one out to a thickness of 5mm. Slice and stack the doughs together alternately (black, yellow, black, yellow etc.) using water to seal. Vacuum pack the block of striped dough in a vacuum packing machine and rest in the fridge for at least 1 hour

For the consommé, preheat the oven to 200°C. Place the quail bones, any reserved trim and chicken wings (if using) on a wire rack over a roasting tray. Roast for 45 minutes, until golden

Meanwhile, in a saucepan over a medium heat, cook the shallots and mushrooms in vegetable oil until golden and caramelised, then drain

Combine the onions, mushrooms and bones in a pressure cooker with the white wine and chicken stock and cook for 90 minutes under pressure

Roll the striped dough through a pasta machine to a thickness of 2mm. Cut them into discs using a 12cm diameter cutter (store covered on semolina-dusted trays to stop them drying out)

Add 12g portions of filling onto each disc, then fold and shape into tortellini. Transfer to semolina-dusted trays, cover and store in the fridge until needed

Release the pressure on the pressure cooker and strain the consommé stock through a sieve into a clean saucepan

Clarify the stock with egg white to make a consommé. Add the whisked egg whites to the pan of strained stock. Place the pan over a low heat and simmer without stirring for 20 minutes, making sure to prevent it from boiling. A 'cake' will form on the top of the broth: this is called a raft. Remove from the heat and gently strain the stock through a double layer of muslin cloth 1 ladle at a time, taking care not to disturb the raft (otherwise you will make the crystal clear consommé cloudy again). Cool the consommé and store in the fridge until needed

Once the rolled stuffed quail breasts have set in the fridge, remove them from the cling film, vacuum pack them, then cook in a sous vide at 60°C for 60-75 minutes, until cooked through (you can poach them in water in the cling film if you don’t have a vacuum packing machine or a sous vide machine)

Once the quail breast is cooked and you’re ready to bring the dish together, remove the breasts from the bags and blowtorch the skin to give it some colour. Cut them into slices and place on skewers. Transfer to serving plates

Toast the brioche fingers on all sides, then pipe or spread the damson jam on top. Pipe on the parfait, then garnish with the truffle slices and chervil. Transfer to serving plates (1 brioche finger per person)

Cook the tortellini in plenty of salted boiling water for 4 minutes, working in batches if needed

Reheat the consommé gently (do not let it boil). Transfer to warmed glass teapots or jugs so you can see the beautifully clear consommé

Place 3 tortellini in each bowl and pour some consommé over the top of the tortellini, to serve. The rest can be poured into glasses to be drunk alongside