1 large parsnip
Equal quantities of red cabbage, celeriac, cauliflower & carrot
Marinade the quail in the garlic, coriander, olive oil, soy sauce and black pepper for 1 hour, lightly pressing the birds down to spread and flatten. Cook in the oven or grill on the barbecue.
Shred and combine the vegetables for the coleslaw with the lemon juice and mayonnaise.
Grate slices of parsnip and fry in hot oil for crisps.