Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes

Watch Michelin-starred Marcus Eaves from Pied a Terre restaurant, London cooking three dishes in association with Wild Harvest. He starts with a dish of salad of white asparagus with crab mayonnaise, wild garlic panna cotta and Iberico ham; followed by roasted breasts and crispy leg of quail, quail Kiev, dandelion and red endive; and finished with a frozen raspberry mousse with lemon thyme gel, French raspberries and fromage blanc sorbet. See more market reports from Wild Harvest here: