Monica Galetti served up a tasty quail with raw butternut squash salad dish on Saturday Kitchen.

The ingredients for the salad are: ½ small red onion, finely chopped, 9 fresh chestnuts in shells, roasted, peeled and roughly chopped (reserve 4 to finely chop for the garnish), 1 tbsp dried cranberries, 1 tbsp roughly shredded flatleaf parsley and 100g butternut squash, peeled and julienned.

For the dressing: 1 tsp wholegrain mustard, 1 tbsp white wine vinegar, 1 tsp honey, 1 tbsp olive oil and ½ tbsp hazelnut oil.