Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot

Remove the breasts and legs from the quails and set aside, reserving all bones and carcasses (you can ask your butcher to do this if preferred)

Place the quail bones and carcasses in a saucepan with the chicken stock, bay leaf, thyme, peppercorns and garlic, then bring to the boil and skim off any impurities that rise to the surface. Turn down to a simmer and cook for 30 minutes

Strain the stock through a fine sieve into a clean pan. Add the quail legs and carrots and gently poach until the meat is falling off the bones and the carrots are soft (about 20 minutes). Remove the legs and carrots and set aside

In the same stock, add the breasts and poach until a core temperature of 68°C is reached. Remove the breast from the pan and set aside with the legs and carrots. Turn the heat up and reduce the stock until thick and syrupy (you will need 100g of reduced stock for this recipe)

Meanwhile, blanch the parsley leaves in boiling salted water for 30 seconds, then strain and refresh in iced water. Squeeze to remove excess liquid and set aside

Place a frying pan over a high heat and add a splash of olive oil. Sear the slices of foie gras on both sides until caramelised all over, then set aside (reserving 100g of the rendered fat)

In the same pan, melt the knob of butter. Once foaming, add the trompettes and sauté for a few minutes until soft and tender. Set aside

Add the quince to a saucepan and cover with the red wine. Bring to a simmer and cook until the quince is very soft (around 10 minutes). Drain and transfer the quince to a blender, then blitz until smooth. Pass through a sieve, season with salt and place in the fridge to cool quickly

Now it is time to build the terrine. Take a small terrine mould or oblong container and line with cling film, ensuring there is plenty of overhang. Mix the reserved foie gras fat with 100g of reduced chicken stock in a bowl and pick the meat off the quail legs. Stir a little of the chicken stock and foie gras mixture into the picked leg meat, then place half this mixture in the bottom of the mould

Add a layer of caramelised foie gras along with 1 of the carrots, then sprinkle over some of the pistachios and blanched parsley. Brush liberally with the foie gras fat mixture and season generously

Place a layer of quail breasts and trompette mushrooms on top, then continue to repeat the layers, brushing with the foie gras fat mixture where necessary, until the terrine is 1cm higher than the top of the mould (only use 2 of the carrots to layer the terrine – the others need to be sliced thinly for garnish). Cover tightly with the overhanging cling film, then place a tray on top of the terrine with tins or weights on top. Transfer to the fridge and leave for 24 hours

The next day, remove the terrine from the mould and cut into 1cm-thick slices with a sharp knife dipped in hot water. Unwrap the cling film and trim the edges to neaten

To serve, place a slice of the terrine in the centre of each plate. Brush with olive oil and generously season, then pipe dots of the puréed quince around it. Top with nasturtium leaves and thin slices of carrot and serve