4 carrots, peeled and thinly sliced
carrot tops, to garnish
3 garlic cloves
4 shallots, broken into ‘petals’
8 large white cabbage leaves
freshly ground black pepper
1 tbsp coriander seeds
100ml/3½fl oz olive oil
sea salt
2 tbsp sugar
50ml/2fl oz vegetable oil
100ml/3½fl oz white wine vinegar
100g/3½oz unsalted butter
4 large free-range quail