Instructions: Preheat oven to 220c/425f/Gas 7.

1 Bone the quail - turn upside-down and cut along the backbone. Using a sharp knife, scrape down around the rib cage, and remove the rib cage. Pull out or trim any small bones.

2 Mix together the honey, sherry vinegar, sesame oil, orange juice and a pinch each of ground ginger and paprika in a shallow dish. Add the quail, turn to coat in the marinade and allow to stand for a few minutes.

3 Heat a large griddle pan, shake any excess marinade off the quail and add the quail skin-side down to cook for about four minutes. Turn the quail over and cook for 3-4 minutes, until cooked through.

4 Heat 1 tbsp olive oil in a frying pan, add the shallots and cook gently for a few minutes to soften. Add the chopped parsley, remaining marinade and 3 tbsp wine and simmer to reduce a bit. Season, spoon the shallot sauce onto a plate and sit the quail on top.

5 For the Sabayon: Place the egg yolks in a small pan with 4 tbsp white wine and the chicken stock cube. Heat gently, whisking continuously, and gradually whisk in the creme fraiche, and season.

6 Cook the pasta according to the packet instructions and drain. Break the chicory into leaves. Heat a saute pan, add the chicory leaves, drizzle over 1/2 tbsp olive oil, season and cook for a few minutes, until tender.

7 Heat 1 tbsp olive oil in another saute pan, add the drained mushrooms and chopped basil and saute for a few minutes and season.

8 Place a layer of lasagne in the bottom of a gratin dish and cover with some of the chicory and mushrooms. Spoon on half the sababyon and repeat the layers, ending with a layer of sababyon. Cook in the oven for about 10 minutes or until golden brown. Serve the lasagne in the gratin dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.