Pan fried quail breast
Peel the first two layers and top and tail the leeks, cut into 2-inch sticks. Toss them with smoked paprika oil and salt, then place them on extra-thick aluminium foil and wrap close to make a parcel. Put on a hot griddle and cook for 10 minutes. When ready, unwrap and discard the burned bottom layer.
Place the butter in a non-stick pan and melt. Add the seasoned quail breasts, cook on medium heat for 1 minute each side and then set aside.
Add the raspberries, vinegar and sugar to the quail pan and cook for 3 minutes. Add the wine and cook on high heat for 4–5 minutes until reduced by half. Season and serve.