4 quails boned
1 medium sweetpotato
100 gms chantarelles
1/2 lemon
50 gms unsalted butter
4 tbs vegetable oil
2 tsp chinese five spice powder
sea salt and cracked black pepper
1 tbs golden syrup
1 tsp aged red wine vinegar
100 gms chestnuts, roasted, peeled and halved
1 tbs chopped parsley

1. Preheat oven to 170 degrees celcius
2. Combine 1 tbs of oil with the spices and rub into the quail with a squeeze of lemon juice. Let stand for 10 mins to marinate.
3. Peel the Sweetpotato and cut 4 slices 2cm thick. Using a 4cm cookie cutter cut the centre out of the disc and toss in 1 tbs oil and seasoning. Place on a lined baking tray and roast until golden about 15 mins.
4. Heat a heavy base fry pan on a medium high heat and add 1 tbs of oil. Cut the quails in half so there is a breast and leg per piece. Sear the quail skin side first seasoning the flesh. Once the skin is golden turn over quickly and sear the flesh. Remove from the pan and polace on an oven tray and finish in the oven for 6-7 mins. Remove from oven and rest in warm spot.
5. Wipe the fry pan and place back on heat. Add the remaining oil and sautee the chantarelles for 4 mins seasoning well. Add 25 gms of butter and a squeeze of lemon juice and the parsley.
6. Meanwhile in a saucepan foam the remaining butter and add the vinegar and golden syrup, mix thouroughly and add the chestnut halves. Stir to coat and cook for a further 2 mins stirring and coating the nuts.
7. Cut the quail pieces in half so the leg and breast are seperate. Place the sweetpotato on the plate, arrange the quail on top and scatter the chantarelles and chestnuts around drizzling the pan juices on top. Gourmet Options: Replace Golden syrup with truffle honey Replace sea salt with peppery chantarelle