Lancashire Tea Smoked Quail Breast, confit quail leg, Formby asparagus, broad beans and peas, tea consommé.
A starter cooked by Arran Pratt from Red Cat Restaurant during the Lancashire Heat of the North West Young Chef Competition 2013.
The full recipe can be seen here at Essential Cuisine.
A full range of stocks, jus, gravy, demi-glace & glaces which taste and perform like your own kitchen-made products can also be found at Essential Cuisine.